Recipe Index

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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Instant pot vegan Thai noodle soup — This easy Noodle soup with Asian flavors takes less than 20 minutes to whip up

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!

More Asian Inspired Recipes

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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

Course: Appetizer

Cuisine: Indo Chinese

Servings:

Calories: 248kcal

Equipment

1 Aape pan Refer 'Method' in blog post
1 Wok
1 Spatula
1 ladle
1 Mixing bowl
1 set measuring spoons and cups

Ingredients

For the vegetable balls

1/2 cup unbleached all purpose flour
1/4 cup corn starch
1.5 tsp ground white pepper
1.5 tbsp ginger garlic paste
Salt to taste
1 cup shredded cabbage
1/2 cup shredded carrots
3/4 cup onions finely chopped
2 to 3 tbsp water for making the dough
3 tbsp vegetable oil for frying in an Aape pan. (please refer 'Method" in blog post for deep frying instructions)

For the Manchurian sauce

1.5 tbsp Asian sesame oil
2 tbsp grated garlic
1 tbsp minced ginger
1 cup onions cubed into bite sized pieces
1 cup green bell peppers chopped into bite sized cubes
2 tbsp red chili sauce
1.5 tbsp light soy sauce
1 tbsp rice vinegar
2 tbsp brown sugar
2 tsp ground white pepper
1.5 cups water

For the corn starch slurry

2 tbsp corn starch
6 tbsp water

For garnish

3 tbsp spring onion greens finely chopped

Instructions

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.

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.

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.

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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Masala Toast Sandwich

November 26, 2022 By anusha Leave a Comment

Breakfast is a sacred ritual in my house. Come weekend, my family looks forward to a delicious treat and this Masala toast sandwich is a winner, every single time. For me, this is a recipe that stirs up so much nostalgia.

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Masala toast sandwich served on a plate — Our delicious weekend breakfast featuring Masala toast and Chai

As a scrawny college kid who survived on unpalatable meals from the hostel’s kitchens, this toast used to be my treat from the small, non-descript Iyengar Bakery.

The moment I strolled past this hole-in-the-wall shop, I used to be enticed by the aroma of freshly baked goodies.

This toast was a regular there and at a princely sum of just 5 bucks, it has kept me happy, many a days.

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Ingredients

With just some easily available pantry staples and a handful of veggies, this recipe comes together very easily. Assembling this is a fun activity for kids.

There are two blocks to this recipe. The first one involves making the filling and the other is the toast itself.

For the filling, you will need-

Oil – use any neutral flavored vegetable oil or even butter or ghee.
Whole spices– Typical Indian spices like mustard and fennel with some broken white Urad Dal make up the tempering here.
Ginger garlic paste
Onions
Ground spices including red chili powder, ground coriander and turmeric.
Veggies – I have used carrots, tomatoes and red bell peppers. You can also use green bell pepper, green peas or even beets.
Ketchup- for that special iconic Bakery taste.
Fresh coriander in plenty to give this recipe a flavor boost.

Other ingredients that we will use here include-

Bread- I prefer using whole wheat or even a sourdough loaf. For the original Iyengar Bakery taste, I recommend using commercial white bread.
Butter or ghee for toasting. Oil will work too but the flavor hits different when we use butter/ghee.

Variations

Make this into a stuffed sandwich and grill it on a grill pan.
Use other veggies like grated cabbage, sweet corn, shredded beets or a mix of colorful peppers in the filling.
Top this open sandwich with some mashed avocado or chickpeas for some extra protein.
Use this on different breads ranging from Pita to Naans or even the Indian Pav.
Grate some cheese on top and bake this in a preheated oven at 180 C for 5 to 6 minutes until the cheese has melted and the bread has toasted up.
To make this a vegan recipe, use vegan butter for toasting.

Recipe Notes

When making the filling, ensure that the veggies are shredded finely. This helps in quick cooking.
The filling should be cooked to a complete mush. It should be spreadable.
Do not add more filling than mentioned here.
While toasting the bread, the flame should be on low.
To prevent sticking to the surface, use a well seasoned cast iron or iron pan to toast the bread. Smear the pan’s surface with ghee or butter before toasting.
For that OG bakery taste, we have to toast the bread on both sides.

Make ahead, shelf life and storage

The filling can be made up to 3 days before. Store this in a clean and air tight container in the fridge. You can use this whenever required and toast up some bread over the week.

Serving suggestions

Make it a wholesome breakfast with some smoothie on the side.
Pack this as lunch along with a light salad. It is filling and nutritious.

Method

Making the filling

Steps 1 and 2

Heat a pan with oil. Add the whole spices (mustard seeds, fennel seeds, urad dal) along with minced ginger. Allow the spices to splutter.

Steps 3 and 4

Now, add the finely chopped onions and saute them till they are pink and soft.

Steps 5 and 6

At this stage, add all the ground spices and ketchup along with salt, mix well and cook on low flame for 30 seconds.

Steps 7 and 8

Tip in the shredded vegetables along with tomatoes. Add 2 tbsp water and mix well. Cook covered on medium flame till the mixture is completely mushy.

Steps 9 and 10

Once done, garnish with finely chopped cilantro leaves, mix gently and allow this to cool.

Assembling the toast

Steps 11 and 12

On each slice of bread, spread 1 to 1.5 tbsp of the prepared filling using a spoon.

Steps 13 and 14

Heat a cast iron pan with 1 tsp ghee or butter. Place the toast, filling side up on the pan.

Cook on medium heat until the bread is golden on the bottom. Using a sharp spatula, flip to toast the filling side. Cook the other side for 30 to 40 seconds. Remove from pan and serve hot.

Some masala sandwich toast with Chai — Masala Toast and Masala Chai are a match made in heaven

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Masala Toast Sandwich

Easy and effortless open toast sandwich with an Indian inspired filling that has onions, tomatoes and veggies

Prep Time15

Cook Time20

Course: Breakfast

Cuisine: Indian

Servings: slices

Calories: 126kcal

Equipment

1 Frying Pan
1 chopping board
1 set of knives
1 cast iron gridle
1 Spatula

Ingredients

For the filling

1 tbsp peanut oil or any neutral flavored vegetable oil
1 tsp mustard seeds
1 tsp fennel seeds
1 tsp cumin seeds
1 tsp White urad dal
1/2 tsp ginger minced
10 curry leaves chopped
2 green chilis chopped
3/4 cup finely chopped onions
1/2 tsp garlic paste
1 tbsp ketchup
3/4 tsp turmeric powder
3/4 tsp red chili powder
3/4 tsp ground coriander
Salt to taste
1/2 cup shredded carrots
1/2 cup finely chopped red bell peppers
3/4 cup finely chopped tomatoes
2 tbsp water
2 tbsp finely chopped cilantro

For the toast

10 slices whole wheat bread
2 tbsp butter (divided) for toasting

Instructions

Making the filling

Heat a pan with oil. Add the whole spices (mustard seeds, fennel seeds, urad dal) along with minced ginger. Allow the spices to splutter.
Now, add the finely chopped onions and saute them till they are pink and soft.
At this stage, add all the ground spices and ketchup along with salt, mix well and cook on low flame for 30 seconds.
Tip in the shredded vegetables along with tomatoes. Add 2 tbsp water and mix well. Cook covered on medium flame till the mixture is completely mushy.
Once done, garnish with finely chopped cilantro leaves, mix gently and allow this to cool.

Assembling the toast

On each slice of bread, spread 1 to 1.5 tbsp of the prepared filling using a spoon.
Heat a cast iron pan with 1 tsp ghee or butter. Place the toast, filling side up on the pan.
Cook on medium heat until the bread is golden on the bottom. Using a sharp spatula, flip to toast the filling side. Cook the other side for 30 to 40 seconds. Remove from pan and serve hot.

Notes

When making the filling, ensure that the veggies are shredded finely. This helps in quick cooking.
The filling should be cooked to a complete mush. It should be spreadable.
Do not add more filling than mentioned here.
While toasting the bread, the flame should be on low.
To prevent sticking to the surface, use a well seasoned cast iron or iron pan to toast the bread. Smear the pan’s surface with ghee or butter before toasting.
For that OG bakery taste, we have to toast the bread on both sides.

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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How to steam in the Instant Pot?

November 21, 2022 By anusha Leave a Comment

This post is a comprehensive guide on how to use the Instant Pot as a steamer. Undoubtedly, the Instant Pot is a magic device. Having made millions of lives easier, this nifty kitchen appliance is something that I cannot do without.

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This is a guide to use the steam function in Instant Pot — A comprehensive guide to use Instant Pot as a steamer

Steaming is just one of those many functions of this gadget. You can use your Instant Pot or any brand of electric pressure cooker as a steamer effectively.

When I posted a videos of Idli being steamed on my Instagram stories, a number of my followers reached out to ask me about the know-hows of this process.

In line with that, this guide is a humble attempt on how to use the STEAM function in your IP, its pros and shortcomings.

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Why the Instant Pot is a great steamer?

Steam large quantities of food- But for the 3 quart model, the larger models are all wonderful for steaming a big batch of dumplings or Idlis or pretty much anything!
Minimal dish washing- You can reuse the inner pot to cook other things since we will just be adding water to it while steaming. I steam veggies and then cook dal in it right after that.
No fancy gadgets needed- Yep. You read that right. All you need is a colander that can fit in to your inner pot or that can sit snugly over the inner pot.
Minimal baby sitting- when you use a kitchen timer and a transparent glass lid, it is so easy to gauge if your dish is done.

What can be steamed?

Vegetables and fruits- I love my sturdy 6 quart for this reason! Steaming veggies has never been easier. Baby food has never been this fuss-free.
Idlis- While this may seem a bit unconventional to my trusted South Indian readers, believe me. Your IP is brilliant because it can steam at least 20 Idlis in one go.
Dumplings and pretty much anything else that can be steamed in a conventional steamer.
Tofu and sprouts
Last but not the least, I have even used this to steam my Mochi dough. Because I am that cool mom who wants to maximize the utilitarian value of any gadget I own. Lol

How does the STEAM PRESET work?

By default, this is a preset that is set to 10 minutes on low pressure. So, what does this mean? This setting is ideal for any thing that is suitable for steaming.

Since the Instant Pot takes lesser time to come to pressure in this function, there is no overcooking of food, making this a blessing for quick steaming.

Technically, you can use the IP as a steamer in different ways. Let me explain. Before we begin, there are some things worth noting-

Add sufficient water

Always add enough water to the inner pot before steaming. In fact, this is true for other modes of cooking in the IP as well. Since it is highly unsafe, please do not cook without sufficient water in your IP or any electric pressure cooker.

Allow the water to boil

After adding the water to the inner pot, turn on the SAUTE MODE-NORMAL and set the timer to 5 MINUTES. Wait for the water to begin boiling. Begin the steaming process only after the water has started to boil.

Steamer baskets

Invest in good quality food grade stainless steel steamer baskets for this purpose.

To make life easier, I recommend buying a steamer basket that comes with a divider insert.

Safety precautions

During the process, it is natural for the pressure valve to rise up. As soon as the STEAMING is complete, please wait for the pressure valve to fall down before opening the lid.

Instant Pot Steam Venting or Sealing

The Steam preset in Instant Pot is set to 10 minutes. You can adjust this to 15 minutes maximum and 3 minutes minimum. Your VENT should be in the SEALING position when using this preset mode.

How to steam in Instant Pot without STEAM button?

Not all IP models are the same and there are a few in the market that come without an inbuilt STEAM function.

In this case, leverage the SAUTE function and convert the IP into a steamer.

Simply pour 1 to 2 cups of water to your inner pot, place a trivet in and your steamer basket over the trivet.
Now, close the IP with a clear glass lid that fits snugly.
Press SAUTE MODE-NORMAL and set the TIMER to however long you prefer. Wait for the cooking cycle to complete.
In the event that you are using the Instant Pot lid, do not panic or worry if you find that the pressure valve has risen during the process. It is absolutely normal. It will fall down within a few minutes after the SAUTE cycle is complete.
When the valve has fallen down, open the lid and enjoy your steamed delicacies.
In case you have used a snug fitting glass lid, then you can simply open the lid as soon as the SAUTE cycle is complete.

How to steam without steamer basket?

Well, while this is not the ideal case, there are times when we do not have that steamer basket or you just popped it into the dishwasher.

Use a colander for steaming

Worry not. I got you covered. Our good old colanders make fantastic steaming baskets. Place your vegetables in the colander. Your colander containing the veggies will go over the trivet.

And that is all that you need to do. Here are some things that I have learned in my experience while following this method-

Make sure your colander does not touch the walls of the inner pot. When it does, you will find it difficult to remove it.
Both the netted colanders and the ones with holes work but my preference is the netted ones.

Or steam using a trivet or an egg rack

Say you don’t have a steamer basket or a colander. Then what? Another nifty trick is to use a tall trivet or an egg rack. Here is a list of things that you can steam using the tall trivet or an egg rack-

Potatoes
Broccoli, cauliflower and vegetables that have been cut into big pieces.
Butternut squash and pumpkin
Whole sweet potatoes
Eggs ( I love Kopitiam style soft boiled eggs)
You can even steam Idlis in this method. Pour Idli batter into small cups or silicon muffin liners. Place these filled cups over the trivet and you are good to go. Follow the same to steam dumplings as well.

How to steam Idli in the Instant Pot?

Honestly, this was supposed to be an exclusive post on just steaming Idlis. After much debating and deliberating inside my head, I decided that I will add all the nitty gritty with regard to steaming. After all, why stop at Idlis, right?

Here’s how you do it-

Prep work

If your Idli batter is in the fridge, allow it to come to room temperature for a few minutes.

Steps 1 and 2

Insert the inner pot into the Instant Pot. Add 1 to 1.5 cups water. Plug in the IP, press SAUTE MODE-NORMAL and set the timer to 6 minutes.

While the water is getting ready to boil, grease your Idli plates with sesame oil or ghee. Fill each groove with batter till it is 3/4th full.

Step by step guide to steam South Indian Idli in Instant Pot — steaming Idlis in the Instant Pot is so easy

Steps 3 and 4

Insert an empty Idli plate at the bottom of your Idli plate stand. Carefully, stack your filled Idli plates one over the other.

Check if the water has begun boiling. You should be able to spot some steam rising up.

When the water is ready, press CANCEL. Place the filled Idli plates into the inner pot.

Steps 5 and 6

Cover with a clear pot lid. If you do not have a clear pot lid, ensure that the sealing ring has been fitted properly into the Instant Pot lid. Now, close the Instant pot with the lid.

TURN THE VALVE TO VENTING. Your VALVE SHOULD NOT BE TURNED TO SEALING. This is very important. You do not want to pressure cook your Idlis.

Start a kitchen timer to 9 minutes. For every batch of 12 Idlis, I recommend a steaming time of 9 minutes. When the 9 minutes are up, wait for the pin to drop before attempting to open the lid.

While this is happening, the pin will raise up just like how it does when the IP pressure cooks. This is completely normal.

As soon as the pin drops, open the lid. Wait for 2 to 3 minutes before removing the steamed Idlis from the IP.

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Pudina Thogayal ( Puthina Thuvaiyal)

November 9, 2022 By anusha 1 Comment

This post is a step by step guide to make the best and most flavorful Thogayal using fresh mint leaves. For this easy South Indian style accompaniment, we just need less than 6 ingredients. Serve this delicious Thuvaiyal with hot rice and a drizzle of sesame oil.

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Some tasty thogayal with fresh mint leaves — Freshly ground Thogayal with mint leaves; a fabulous accompaniment with rice

Every single time I make this, I am amazed at how simple things can come together to make such a medley of flavors.

Whenever I do not have substantial veggies in the fridge, I resort to making some of this and serve it with hot rice and Appalam.

On days when I feel fancy-schmancy, I also whip up a quick Raita and a crispy potato fry. Like I mentioned in the beginning, you just need pantry staples for this recipe.

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Ingredients

Sesame oil or any neutral flavored vegetable oil to saute all the ingredients.
Urad Dal- You will need whole white Urad dal to make this dish. Broken white Urad also works equally well here but the flavor that you get when you use the whole Urad is quite something.
Tamarind– is what will make or break your Thogayal. Use the amount mentioned here to make the best Mint Thogaiyal.
Dry red chilis- Ideally, they use only dried red chilis to make any variety of Thuvaiyal. Perhaps the need to eliminate fresh produce is what prompted this. Green chilis will not work here.
Mint leaves– Find the freshest green bunch of mint for this recipe. Believe me, those wilted leaves with brown edges just do not make the cut.
Salt to taste
Water for grinding– Unlike a regular chutney, a Thogayal is on the thicker side. Please add water by the tablespoon while grinding to achieve the correct consistency.

Shelf life and storage

This Thogayal keeps well in the fridge for 5 days when stored in a clean and air tight container. Always use a dry spoon to handle condiments like these and pickles.

Moisture in the spoon or in any form causes molding and fungal growth. For this reason, it is always better to use dry spoons and clean containers for storing.

Nutritional information

Not only is this heirloom recipe naturally rich in flavor but also in nutrition. Apart from this, it also caters to so many dietary specifications.

This is naturally vegan and is also free from gluten, nuts and soy. All these factors make it an ideal dish for a crowd.

Pro Tips

Mint leaves tend to have an underlying bitterness. To mask this taste, we add tamarind. This is why tamarind is what will make or break your Thogayal.
From my experience, I have learned that when you do not saute the mint leaves for long enough, they tend to have a bitter aftertaste. To prevent this from happening. It is very important to saute the leaves till they are wilted.
Use tamarind paste instead of tamarind for a quick version. You will need 2 tbsp tamarind paste for this recipe.
Adjust the chilis as per your spice tolerance levels. If you are serving it to small kids, cut down the number of chilis by half or use Kashmiri chilis instead.
Saute the Urad dal only on low heat to avoid burning. If you increase the heat while sauteing the dal, it may brown unevenly. This, in turn, will spoil the taste and flavor.
While grinding, first pulse the mixture a few times. Then add water by the tablespoon. This will give you the correct texture.
Personally, I do not prefer to add any tempering (tadka) to this dish. However, you can do it if you prefer. Please read the variations to know how to temper this dish.

Variations

While this is my go-to version, here are some variations that I make. Each one of them is unique and worth a try.

Add coconut- while the original recipe here does not call for fresh coconut, I have used it to increase the volume. Coconut also gives a great flavor. A word of caution- skip the coconut during summer or when packing for lunch box as it tends to spoil the Thogayal quickly.
Use a combination of coriander and mint to make Kothamalli Pudina Thogayal. Follow the same recipe but add 1 tightly packed cup of finely chopped fresh coriander leaves along with the mint leaves. You can also use the stalks. Great way to use kitchen scraps!
Tip in some finely chopped raw onions after grinding. This adds a unique crunch and flavor to this dish.
Add a tempering– heat a pan with 1 tbsp sesame oil. Crackle 1 tsp mustard seeds and add 1 tsp urad dal and chana dal each. When the dals begin to brown, transfer the tempering to the Thogayal.

Serving Suggestions

While the best way to enjoy this aromatic south Indian accompaniment is to mix it with hot rice, it also makes a great pair with these meals-

Method

Prep work

Pick and sort the mint leaves well. Place them in a colander and wash them to get rid of any residual mud. When done, spin it in a salad spinner or air dry to get rid of any moisture.

Steps 1 and 2

Heat a pan with sesame oil. When the oil has heated up, add the whole white Urad dal. Reduce the flame to the lowest heat. Saute until the dal begins to change color to a light brown.

Steps 3 and 4

At this point, add tamarind and fry till dal completely becomes golden. You need to do this on very low flame, taking care not to burn the Dal.

Steps 5 and 6

Once the dal is golden, add the dry red chilies and fry till they become plump.

Steps 7 and 8

Now, add the mint leaves and saute them till they are fully wilted. You will see that the mint leaves reduce in volume as they wilt in the heat.

When done, transfer to a high speed blender and add salt. Allow this mixture to cool down completely.

Steps 9 and 10

After the mixture is cool, pulse the mixture a couple of times to break down the chilis to smaller pieces.

Step 11 and 12

Now, add 2 to 3 tbsp and blend to a slightly coarse paste. You may add 1 to 2 tbsp more water if you find it difficult to blend.

Transfer the ground Thogayal to a clean and air tight container. Use as required.

A bowl of freshly made mint thogayal — Pudina Thogayal made without coconut; a lifesaver when there are no veggies.

Print Recipe

5 from 3 votes

Pudina Thogayal

Easy South Indian style accompaniment made with Urad dal and mint leaves as the main ingredients.

Prep Time15

Cook Time10

Course: Accompaniment

Cuisine: South Indian

Servings:

Calories: 96kcal

Equipment

1 Frying Pan
1 ladle
1 Blender

Ingredients

1 tbsp cold pressed sesame oil
1/4 cup Whole white urad dal
10 grams tamarind or 2 tbsp tamarind paste
12 dry red chilis
2 cups mint leaves tightly packed
1.5 tsp salt or to taste
4 tbsp water Please refer pro tips in the blog post for more information.

Instructions

Prep work
Pick and sort the mint leaves well. Place them in a colander and wash them to get rid of any residual mud. When done, spin it in a salad spinner or air dry to get rid of any moisture.
Heat a pan with sesame oil. When the oil has heated up, add the whole white Urad dal. Reduce the flame to the lowest heat. Saute until the dal begins to change color to a light brown.
At this point, add tamarind and fry till dal completely becomes golden. You need to do this on very low flame, taking care not to burn the Dal.
Once the dal is golden, add the dry red chilies and fry till they become plump.
Now, add the mint leaves and saute them till they are fully wilted. You will see that the mint leaves reduce in volume as they wilt in the heat.
When done, transfer to a high speed blender and add salt. Allow this mixture to cool down completely.
After the mixture is cool, pulse the mixture a couple of times to break down the chilis to smaller pieces.
Now, add 2 to 3 tbsp and blend to a slightly coarse paste. You may add 1 to 2 tbsp more water if you find it difficult to blend.
Transfer the ground Thogayal to a clean and air tight container. Use as required.

Notes

Mint leaves tend to have an underlying bitterness. To mask this taste, we add tamarind. This is why tamarind is what will make or break your Thogayal.
From my experience, I have learned that when you do not saute the mint leaves for long enough, they tend to have a bitter aftertaste. To prevent this from happening. It is very important to saute the leaves till they are wilted.
Use tamarind paste instead of tamarind for a quick version. You will need 2 tbsp tamarind paste for this recipe.
Adjust the chilis as per your spice tolerance levels. If you are serving it to small kids, cut down the number of chilis by half or use Kashmiri chilis instead.
Saute the Urad dal only on low heat to avoid burning. If you increase the heat while sauteing the dal, it may brown unevenly. This, in turn, will spoil the taste and flavor.
While grinding, first pulse the mixture a few times. Then add water by the tablespoon. This will give you the correct texture.
Personally, I do not prefer to add any tempering (tadka) to this dish. However, you can do it if you prefer. Please read the variations to know how to temper this dish.

For Instant Pot & Air Fryer Recipes

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

Disclaimer

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

Nutrition

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

If you tried this recipe and enjoyed it, please leave a STAR RATING (★★★★★) in the recipe card and tell us more in the comments.

Follow us on FACEBOOK, PINTEREST & INSTAGRAM for delicious tidbits everyday.

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Explore More South Indian Food

Beetroot & Feta Salad with Walnuts

November 7, 2022 By anusha Leave a Comment

Beet and feta salad with crunchy walnuts is a robust salad with all healthy and colorful elements. This is a fantastic combination of sweet, tangy, salty and crunchy with nutrition packed ingredients. With just a few tweaks, you can easily make this a delicious vegan meal too.

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a plate of beet and feta cheese salad — This beetroot, feta and walnut salad makes for a healthy meal

In my eyes, a salad is the best way to celebrate seasonal produce. Winter, for me, is the season that screams nature and produce. My husband often mocks me for thinking that winter is synonymous to vegetables and fruits.

Loaded with nutrition packed ingredients like pear, beets and walnuts, this salad is a true celebration of winter’s finest.

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Why this recipe is a must-try?

Uses seasonal produce.
At best, this is such an easy throw everything together kind of a salad. You don’t have to chop mounds of veggies or fruit.
Makes for a filling meal when paired with some toast or a smoothie.
Looks very pretty and is also economical. ( Check tips to make this budget-friendly)
Naturally gluten-free, you can also make this salad a vegan salad

Ingredients

For this colorful recipe, we will use a simple balsamic dressing along with other fresh components. Here is a quick overview.

Beets- You can use both red or golden beets for this recipe. Cooking beets in the Instant Pot will help you cut down on the prep time.
Pears– I love Packham pears. Juicy, firm and just the right amount of sweet, these are perfect for salads.
Onions- Red onions are best in this salad. Considering that this is a salad that has too many sweet elements, we need the crunch and pungency to balance this.
Walnuts- Definitely not everyone’s favorite nut but packed with nutrients like copper, folic acid and Vitamin B6, this dish is an amazing stealthy way to get those walnuts in. Other nuts that will work here are pecans and almonds.
Feta cheese– This is my favorite cheese, ever. Resembling Paneer in texture, this tangy and salty cheese is a fine addition to winter and summer salads, alike.
Arugula (Rocket)- Crisp, slightly pungent and peppery, these add a beautiful spicy element to this salad. I strongly recommend that you do not use any other salad greens other than these here.

Please refer to our healthy balsamic vinaigrette recipe to know how I make the dressing for this salad.

Nutrition Information

Since we will add feta cheese to this salad, it is not a vegan recipe, originally. However, this salad is naturally gluten-free. It is also free from soy.

Variations

Vegan -friendly

To make this a vegan salad, skip the feta cheese or use vegan feta. Another option is to use silken tofu.

Nut-free

Simply skip the walnuts and add in some roasted chickpeas for the crunch. Delicious twist, this!

Other than this, try one of these to give this dish a refreshing twist, every time you make it-

Toss in some citrus for some zing. Think mandarin segments or if you are brave enough, add some pomelo. You will need 1/2 cup of mandarin orange segments for this recipe.
Keep the dressing simple. Toss all the fresh produce with the cheese and nuts together in a bowl with a drizzle of olive oil. Finish with a crack of black pepper and salt.
Switch the pears with apples. Granny Smith apples are great when paired with beets and other elements here.
Make it OMEGA rich by including 1 tbsp each flax seeds, chia seeds, sunflower seeds and pumpkin seeds. Toast the seeds for a pleasant crunch.
For a different flavor profile, add some shaved fennel here. You will need 1/4 cup of shaved fennel for this.

Pro Tips

Cut down prep time by buying canned beets instead of cooking them from scratch.
Make this salad budget-friendly- switch the feta to some ricotta or cottage cheese. Skip the walnuts and add some toasted almonds instead.

Recipe Notes

I do not recommend making this salad ahead of time. Pears discolor, just like apples. For this reason, put this together just before you sit down to eat.
To cut down on prep and hands on time, you can make the dressing ahead of time and refrigerate.
Wash the rocket leaves and give them a good spin in the salad spinner. This will help get rid of any remnant moisture. No soggy salad, ever!
Toast the walnuts until fragrant. Yes, this is an extra step. But toasted walnuts are another level of amaze.
You can also use our sweet and spicy pecans in this salad instead of walnuts.

colorful and healthy beetroot salad with feta and walnuts — Delicious salad featuring winter produce like beets and pears

Method

Step 1

Make the dressing by following this Balsamic Vinaigrette dressing recipe.

Step 2

Cook the beets in the Instant Pot. Prep the remaining ingredients while the beets get cooked.

When the beets are done, allow them to cool. Chop the cooled beets into 1 inch cubes. Set aside.

Crumble the feta and keep it ready. Core the pears and slice them thinly.

Step 3

Toast the walnuts in a preheated air fryer at 180 C (350 F) for 2 to 3 minutes. Alternatively, you can do this in a preheated cast iron skillet on very low heat for 3 to 4 minutes.

Step 4

Place the rocket, sliced onions, sliced pears, chopped beets, walnuts and feta in a large mixing bowl.

Drizzle 1/2 cup of the dressing over the assembled ingredients.

Toss together gently using a pair of salad servers.

Dig in.

delicious winter salad with beets, pears, feta and walnuts

Print Recipe

5 from 1 vote

Beet, Feta cheese and Walnut Salad

This vibrant and colorful salad features winter produce and packs a punch in terms of taste and flavors.

Prep Time10

Cook Time40

Course: Salads

Cuisine: American, International

Servings:

Calories: 351kcal

Equipment

1 Mixing bowl
1 Sharp paring knife
1 chopping board

Ingredients

8 oz Packham pears cored and thinly sliced
5 oz fresh rocket leaves (arugula)
1/2 cup Instant Pot beets cooked in the instant pot
1/3 cup toasted walnuts
2 oz feta crumbled
1/3 cup red onions thinly sliced

Dressing

1/2 cup Balsamic Vinaigrette

Instructions

Make the dressing by following the Balsamic Vinaigrette dressing recipe. Refrigerate till ready to use.
Cook the beets in the Instant Pot. Prep the remaining ingredients while the beets get cooked.
When the beets are done, allow them to cool. Chop the cooled beets into 1 inch cubes. Set aside.
Crumble the feta and keep it ready. Core the pears and slice them thinly.
Toast the walnuts in a preheated air fryer at 180 C (350 F) for 2 to 3 minutes. Alternatively, you can do this in a preheated cast iron skillet on very low heat for 3 to 4 minutes.
Place the rocket, sliced onions, sliced pears, chopped beets, walnuts and feta in a large mixing bowl.
Drizzle 1/2 cup of the dressing over the assembled ingredients.
Toss together gently using a pair of salad servers.
Dig in.

Notes

I do not recommend making this salad ahead of time. Pears discolor, just like apples. For this reason, put this together just before you sit down to eat.
To cut down on prep and hands on time, you can make the dressing ahead of time and refrigerate.
Wash the rocket leaves and give them a good spin in the salad spinner. This will help get rid of any remnant moisture. No soggy salad, ever!
Toast the walnuts until fragrant. Yes, this is an extra step. But toasted walnuts are another level of amaze.
You can also use our sweet and spicy pecans in this salad instead of walnuts.

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!

Some Salad Inspiration

If you tried this recipe and enjoyed it, please leave a STAR RATING (★★★★★) in the recipe card and tell us more in the comments.

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Instant Pot Beets (2 ways)

November 4, 2022 By anusha Leave a Comment

This post is a step by step guide on how to cook beets in the Instant Pot or in an electric pressure cooker. Beets or beetroots are rich in nutrients and taste delicious too. We eat beets almost every other week. Our favorite dish featuring beetroot is beetroot Thoran, a south Indian stir fry. And I find that Instant Pot beets reduces my prep time by half.

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Instant Pot Beetroot — Cooking beetroot in the Instant Pot is so easy

Technically, this is a how-to guide. I will not call it a recipe because it is a detailed tutorial on cooking these gorgeous vegetables.

While the process is fairly straight forward, sometimes the timings can differ based on the size of the beets. So I recommend that you read the whole post for consistent results.

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Ingredients

We just need two ingredients for this.

Beetroot– You can cook both golden and red beets using this method. Please read the recipe notes for better understanding on timings.
Water– No pressure cooker based recipe should be attempted without water for safety reasons. We will need 2 cups water for this recipe.

Pressure cooker beets without steamer basket

Let me be honest. The steamer basket and I are not great friends. Having said that, I love my trivet and my egg rack.

Since we will be cooking beets whole, you do not need a steamer basket here. Instead, an egg rack or a tall trivet will do its job nicely.

Beets – Instant Pot vs Roasting

Both are very different cooking techniques. They will yield different results in texture and taste, definitely.

While cooking beetroot in the Instant Pot is essentially cooking under high pressure in the presence of moisture (steam/water) here, roasting involves cooking them in a dry heated up environment, like that of an oven.

Pressure cooked beets are great in salads, smoothies, Raita or stir-fries. Whereas, roasted beets work well in salads mostly.

One advantage to roasting beets is that you can add flavors while you roast them. But this may not be easy while pressure cooking.

Instant Pot Cubed Beets

If you ask me, I won’t bother cubing beets and then pressure cooking them. Let me explain.

It is simply because it is so much easier and effortless to cube them once they are cooked.

But if you want to reduce the cooking and standing time, then I recommend that you peel and cube the beets before pressure cooking.

To cook cubed beets in the Instant Pot, follow these steps-

Wash and scrub the beets thoroughly to get rid of any mud.
Slice off the tops and roots, if any.
Peel the beets and cut them into 1 inch cubes.
Insert the inner pot into the Instant Pot.
Add 2 cups water. Place a trivet into the pot.
Place the cubed beets in a steamer basket.
Plug in the Instant Pot.
Ensure that the sealing ring has been fitted properly into the lid and close the Instant Pot.
Turn the VALVE TO SEALING.
Press STEAM and set the timer to 12 minutes.
Wait for the steaming cycle to complete.
When done, wait for 10 minutes of NATURAL PRESSURE RELEASE. After 10 mins, do a controlled and gradual quick pressure release.
Open and season as you prefer. Enjoy.

How to cook whole beets in the Instant Pot?

Wash and scrub the beets well to get rid of any mud. This step is very important here since we are not going to peel the beets for this method.

Trim the leaves, tops and roots of the beets. Insert the inner pot into the Instant Pot and add 2 cups water to the inner pot.

Place an egg rack or a tall trivet into the inner pot and arrange the beets on the egg rack.

Ensure that the sealing ring has been fitted correctly into the Instant Pot. Close the Instant Pot and TURN THE VALVE TO SEALING.

Press PRESSURE COOK-HIGH PRESSURE and set the timer to 25 minutes. Wait for the pressure cooking cycle to complete.

Once done, wait for 10 minutes of NATURAL PRESSURE RELEASE. Press CANCEL. After 10 minutes, do a controlled, gradual quick pressure release.

Open the lid and allow the cooked beets to cool down. To peel them, gently rub the beets between your fingers or use a paper towel to scrub the peel away.

Slice them or cube them as desired and use it as per your requirements.

Instant Pot Beets — Perfectly pressure cooked beets ready to be tossed into a salad.

Recipe Notes

Timings-

The most crucial part of this process is the timing. If your beets are large in size, they take a long time to cook. Smaller ones cook fairly quickly. Follow these timings for different beet sizes-

Small beets – High Pressure for 10 minutes followed by 10 minutes NPR.
Medium beets – High Pressure for 15 minutes followed by 10 minutes NPR.
Large beets – High Pressure for 25 minutes followed by 10 minutes NPR.

Serving Suggestions

Rich in antioxidants and nutrients, beets can be used in so many ways. Steamed till perfection, you can use them in many ways. Here are some ways in which I use them-

You can also serve them just as a side with some seasonings of your choice. We love eating these with a drizzle of olive oil and a sprinkle of salt and pepper.

More Instant Pot Recipes

Print Recipe

5 from 1 vote

Instant Pot Beets

A step by step guide to cook beets in the Instant Pot

Prep Time10

Cook Time25

Course: Sides, Vegetables

Cuisine: International

Servings: beets

Calories: 35kcal

Equipment

1 six quart Instant Pot
1 tall trivet or egg rack
1 knife

Ingredients

4 beets about 6 oz each
2 cups water

Instructions

Instant Pot Cubed Beets

Wash and scrub the beets thoroughly to get rid of any mud.
Slice off the tops and roots, if any.
Peel the beets and cut them into 1 inch cubes.
Insert the inner pot into the Instant Pot.
Add 2 cups water. Place a trivet into the pot.
Place the cubed beets in a steamer basket.
Plug in the Instant Pot.
Ensure that the sealing ring has been fitted properly into the lid and close the Instant Pot.
Turn the VALVE TO SEALING.
Press STEAM and set the timer to 12 minutes.
Wait for the steaming cycle to complete.
When done, wait for 10 minutes of NATURAL PRESSURE RELEASE. After 10 mins, do a controlled and gradual quick pressure release.
Open and season as you prefer. Enjoy.

How to cook whole beets in the Instant Pot?

Wash and scrub the beets well to get rid of any mud. This step is very important here since we are not going to peel the beets for this method.
Trim the leaves, tops and roots of the beets. Insert the inner pot into the Instant Pot and add 2 cups water to the inner pot.
Place an egg rack or a tall trivet into the inner pot and arrange the beets on the egg rack.
Ensure that the sealing ring has been fitted correctly into the Instant Pot. Close the Instant Pot and TURN THE VALVE TO SEALING.
Press PRESSURE COOK-HIGH PRESSURE and set the timer to 25 minutes. Wait for the pressure cooking cycle to complete.
Once done, wait for 10 minutes of NATURAL PRESSURE RELEASE. Press CANCEL. After 10 minutes, do a controlled, gradual quick pressure release.
Open the lid and allow the cooked beets to cool down. To peel them, gently rub the beets between your fingers or use a paper towel to scrub the peel away.
Slice them or cube them as desired and use it as per your requirements.

Notes

Timings-

The most crucial part of this process is the timing. If your beets are large in size, they take a long time to cook. Smaller ones cook fairly quickly. Follow these timings for different beet sizes-

Small beets – High Pressure for 10 minutes followed by 10 minutes NPR.
Medium beets – High Pressure for 15 minutes followed by 10 minutes NPR.
Large beets – High Pressure for 25 minutes followed by 10 minutes NPR.

For Instant Pot & Air Fryer Recipes

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

Disclaimer

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

Nutrition

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

If you tried this recipe and enjoyed it, please leave a STAR RATING (★★★★★) in the recipe card and tell us more in the comments. This will encourage others to try this recipe and that is what keeps me motivated to churn out more delicious stuff everyday. Thank you :).

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Healthy Balsamic Vinaigrette

November 3, 2022 By anusha 2 Comments

If you get your dressing right, your salads can never be boring. This easy balsamic vinaigrette with pantry staples and no added nasties like preservatives, is my go-to salad dressing. In my opinion, everyone needs a dressing that is all-purpose. And this vinaigrette with the goodness of balsamic vinegar hits all the sweet spots.

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Homemade balsamic vinaigrette — Some balsamic vinaigrette with salad veggies

Because this is such a simple, no-brainer recipe, I recommend that you put this together just before serving the salad. If you are keen on a make-ahead version, check that out under the ‘VARIATIONS’ column.

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For me, a salad dressing should be a combination of something sweet, sour, pungent and spicy. And they should be put together in the right ratios, for the salad to actually shine through.

In that context, this healthy vinaigrette is just what you need. Here’s why-

It’s versatile– You can use it in many salads.
Has only vegan ingredients.
Can be made with or without Dijon mustard.
You can customize it based on what you have in the pantry.
It’s fresh, tangy, flavor-packed and remarkably yum.

Balsamic glaze vs vinaigrette

Before I share the recipe, here is a little context. Balsamic vinegar is a flavor packed vinegar that is very popular in Italian cuisine.

Made with crushed grapes, it is acidic with sweet notes. We can use this in different ways in everyday cooking.

A balsamic glaze involves just one ingredient- the vinegar itself. For making this, we cook down the vinegar till it is thick and syrupy.

However, a vinaigrette is a salad dressing that involves no cooking. In this, we simply emulsify the vinegar with other ingredients.

In conclusion, a balsamic glaze is very different from vinaigrette. They are not the same, even though both use balsamic.

Ingredients-

Balsamic vinegar- Use good quality balsamic vinegar because this is what makes the dressing stellar.
Maple syrup– While I prefer maple syrup for the sweetness element, you can also use agave nectar or honey (not vegan) equally well here.
Dijon mustard- A little bit goes a long way. Don’t add more than what is mentioned here. As it is sharp and pungent, it can easily overpower the rest of the ingredients. You may also use brown mustard in place of yellow.
Shallots– for some crunch and sweet bite.
Garlic powder– for flavor and aroma.
Salt and pepper
Oregano

Variations

No mustard version

While the authentic balsamic vinaigrette uses mustard in most cases, you may want to make a version that has no mustard.

Yes, it is possible. If you are allergic to mustard or simply not a fan of the taste, you can make some vinaigrette without Dijon mustard.

To make this vinaigrette without mustard, simply skip it and proceed with the recipe. It is that simple.

Make ahead vinaigrette

Like I mentioned in the beginning, I recommend that you put this together just before serving. However, if you are keen on making it ahead of time, here is what to do.

Skip the shallots. Since shallots are a breeding ground for bacteria, I do not recommend adding them and refrigerating the dressing. Even though the vinegar will act as a preservative, I will not risk it.
To a mixing bowl, add the vinegar, mustard, maple syrup, salt and pepper. Stir everything well using a whisk until it is combined.
Now, slowly add in the olive oil and continue to whisk vigorously until the mixture is thoroughly emulsified.
Add in the garlic powder and oregano.
Mix well.
Store in a Mason jar with the lid on, in the fridge for a week.

Five ingredient basic vinaigrette

To make the most basic version of this dressing, simply combine good quality balsamic, olive oil, mustard along with salt and pepper.

Whisk thoroughly to emulsify. Alternatively, you can place all the ingredients in a salad dressing shaker or a small Mason jar. Shake the jar vigorously.

Store this for up to 10 days in the fridge in a sterilized Mason jar with the lid on. Use as required.

No added sugars version

Aged balsamic vinegar is naturally sweet. Technically, you don’t need any added sugars like honey, maple syrup or agave for this dressing.

To make this a healthier, sugar free dressing, skip the maple syrup and proceed with the recipe.

No oil Balsamic dressing

Did I surprise you with this one? Yes, this is possible. And I love this version. You can use this as a dip, marinade or as a sauce for stir-frying.

Combine 6 tbsp Balsamic vinegar, 3 tbsp Dijon mustard and 2 tbsp maple syrup along with 1 tsp nutritional yeast, 1 tsp dried oregano, 1/2 tsp sea salt and 1 tsp freshly cracked black pepper in a 12 oz mason jar.

Screw the lid on and shake the jar vigorously until all the ingredients are well-incorporated.

Recipe Notes

Use high-quality balsamic. You want to look for aged balsamic vinegar that comes in small bottles. The ones that come in large cans are more acidic and can alter the taste completely.
My personal favorite Balsamic is Aged Balsamic from Modena. It is expensive but worth the spend.
Adding shallots and garlic powder is optional.
You can also add Italian seasoning mix or other dried herbs like thyme, basil along with the dried oregano.
There are two ways to make a vinaigrette. The first one is where we place all the ingredients in a jar and shake it rapidly until all the ingredients are well-incorporated. The second one is the emulsification method. I prefer the first since it is easier.
You can also make the same vinaigrette with other types of vinegar. Apple cider vinegar and red wine vinegar are great options. When using ACV, you may see some separation. Just shake it all up a few times and you will be good to go.
This recipe can easily be doubled or tripled. Use a measuring cup to measure all your ingredients for best results.

Vegan friendly balsamic vinaigrette — My all salad friendly balsamic vinaigrette

How to store?

Store the vinaigrette in a clean and sterilized mason jar, with the lid on, in the refrigerator. This keeps well for 8 to 10 days in the fridge. Always use clean and dry spoons while handling this.

Method

Prep work

Peel and mince shallots. Measure out all the ingredients.

How to make this vinaigrette?

Shake the jar method

This recipe makes 3/4 cup of vinaigrette. Since we want a lot of moving space while we shake the jar, I recommend using a bigger Mason jar. This allows better incorporation.

Place all the ingredients in a 12 oz mason jar. Shake the jar rapidly until all the ingredients are well incorporated.

Use a sterilized jar to do this. That way, you can use the same mason jar for storing the dressing as well.

Emulsification method

Place the mustard, maple syrup and balsamic in a mixing bowl. Use a whisk to mix it all up. Now, slowly pour in the extra virgin olive oil, while rapidly whisking the mixture using a balloon whisk.

Continue to whisk the mixture until it is thoroughly emulsified. Once done, add the minced shallots, salt, pepper and oregano. Whisk a few times to mix them all up.

Blender method

Choose a small blender jar for doing this. Easy clean-up and better mixing.

Try this for a quick vinaigrette. Place all the ingredients except the minced shallots in a blender jar.

Blend everything on high speed for 1 minute. When done, stir in the minced shallots. Transfer to a sterile Mason jar and refrigerate.

a small bowl of balsamic vinaigrette — Some balsamic vinaigrette dressing ready to go into a salad

Print Recipe

5 from 1 vote

Healthy Balsamic Vinaigrette

This is your go-to vinaigrette for salads. Versatile, easy and flavorsome, you can use this dressing in almost any salad.

Prep Time10

Course: Salad Dressing

Cuisine: International, Italian

Servings: serving

Calories: 639kcal

Equipment

1 12 oz Mason jar or a large mixing bowl
1 Balloon whisk

Ingredients

1/2 cup Balsamic Vinegar refer recipe notes
1/4 cup Extra virgin olive oil
2 tsp Dijon mustard
1 tsp Maple syrup
1 tbsp minced shallots
1 tsp garlic powder
1 tsp freshly cracked black pepper
1/2 tsp dried oregano
1/2 tsp Sea salt or to taste

Instructions

Shake the jar method

Since we want a lot of moving space while we shake the jar, I recommend using a bigger Mason jar. This allows better incorporation.
Place all the ingredients in a 12 oz mason jar.
Shake the jar rapidly until all the ingredients are well incorporated.

Emulsification method

Place the mustard, maple syrup and balsamic in a mixing bowl.
Use a whisk to mix it all up.
Now, slowly pour in the extra virgin olive oil, while rapidly whisking the mixture using a balloon whisk.
Continue to whisk the mixture until it is thoroughly emulsified.
Once done, add the minced shallots, salt, pepper and oregano.
Whisk a few times to mix them all up.

Blender method

Choose a small blender jar for doing this.
Try this for a quick vinaigrette. Place all the ingredients except the minced shallots in a blender jar.
Blend everything on high speed for 1 minute.
When done, stir in the minced shallots.
Transfer to a sterile Mason jar and refrigerate.

Notes

Use high-quality balsamic. You want to look for aged balsamic vinegar that comes in small bottles. The ones that come in large cans are more acidic and can alter the taste completely.
My personal favorite Balsamic is Aged Balsamic from Modena. It is expensive but worth the spend.
Adding shallots and garlic powder is optional.
You can also add Italian seasoning mix or other dried herbs like thyme, basil along with the dried oregano.
There are two ways to make a vinaigrette. The first one is where we place all the ingredients in a jar and shake it rapidly until all the ingredients are well-incorporated. The second one is the emulsification method. I prefer the first since it is easier.
You can also make the same vinaigrette with other types of vinegar. Apple cider vinegar and red wine vinegar are great options. When using ACV, you may see some separation. Just shake it all up a few times and you will be good to go.
This recipe can easily be doubled or tripled. Use a measuring cup to measure all your ingredients for best results.

For Instant Pot & Air Fryer Recipes

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

Disclaimer

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

Nutrition

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

Some Salad Inspiration

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Instant Pot Vegetable Soup (No Potato)

November 1, 2022 By anusha Leave a Comment

This easy vegan friendly vegetable soup is something that you must try this winter. It is light, nutritious and tasty. And here is the good part- this healthy soup takes just 15 minutes to put together. Honestly, it is almost as simple as dump everything into the Instant Pot, sit back and relax.

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A bowl of Instant Pot vegetable soup and some bread — Some Instant Pot vegetable soup that has no potatoes but lots of goodness.

May it be winter or any other season, my family loves soups for dinner. My little one loves hearty soups like these. A lot of texture and flavor, apparently. Here is why you should try this flavorsome soup-

Vegan friendly.
Gluten free recipe.
Lots of veggies. Lots of colors.
You can make this a low calorie soup in the blink of an eye.
Batch-cooking and freezer friendly meal.
Above all, you can make this in less than 15 minutes.

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You probably have all of the ingredients needed for this soup. While most of them are pantry staples, the veggies and herbs can be adjusted based on what you have on hand.

Most vegetable soup recipes call for using tomato. But this one uses no form of tomatoes. Delicious, nevertheless.

Ingredients

Olive oil – for sautéing the vegetables.
Ginger and garlic– for flavor and Umami.
Onions- I have used white onions but purple or red ones work really well too.
Lime leaves and lemon grass- for an Asian twist. If you cannot source lime leaves, use lime zest. Substitute fresh lemon grass stalks with 1/2 tsp dried lemon grass.
Bell pepper- for the crunch and flavor.
Vegetables- like carrots, corn, beans, celery, leeks, spring onions and cabbage.
Water or broth- I ran out of broth the day I made and shot this. But trust me, using vegetable broth makes this recipe incredibly yum.
Salt and pepper
Corn starch slurry- to thicken the soup.
Cilantro-for garnish. Use parsley if you think cilantro feels like soap or you just don’t have it on hand.

As a person who experiments with food, I prefer recipes to be adaptable or easily customizable based on local produce. So here are some variations for this recipe.

Variations

More Asian twists- Stir in some white miso and soy sauce for a pronounced Umami factor. You will need 1 tsp white miso and 1 tbsp light soy sauce for this recipe.
Great for clearing out fridge scraps- I love this soup because it is so versatile. Feel free to add vegetables like cauliflower, mushrooms, asparagus, zucchini, squash, broccoli or Bok Choy to this recipe.
Different ways to season- bored of pepper as seasoning? Try lime and chili seasoning for a change.
Stir in some cooked pasta- short pasta like elbow, orzo, Rotelle and Ziti work well here. I will not recommend cooking the pasta along with the soup because the timings will vary to a great extent.
Include some beans like cooked chickpeas or navy beans for more protein in the soup.
Add some tomatoes, if you must. This is a tomato-free soup. However, you can add 3/4 cup canned crushed tomatoes if you desire to this soup. In case you are adding tomatoes, you can skip the corn starch slurry.
Use frozen vegetables instead of fresh ones to cut down on prep time. This hack has saved me hours of standing in the kitchen. Economical and easy to find, frozen veggies are a must have in everyone’s pantry.

Low calorie soup with vegetables (detox version)

Counting calories? Fret not. I have you covered. You can make this soup without any oil.

Insert your inner pot into the Instant Pot. DO NOT PLUG IT IN. Simply dump the ginger, garlic, onions, bell pepper, lime leaves, lemon grass, salt, veggies and water along with ground pepper.

Stir well to combine, scraping down any vegetable bits stuck to the sides of the pot.

Now, close the Instant Pot and turn the VALVE to SEALING. Plug in, press PRESSURE COOK- HIGH PRESSURE and set the timer to 2 minutes.

Allow cooking cycle to complete. Wait for 10 minutes NATURAL PRESSURE RELEASE. When done, open, stir well, finish with cilantro and serve hot.

Serving suggestions

Initially, my daughter never took to soups. It took me a while to figure out that she didn’t find it interesting enough. Over the years, I have learned how to make soup exciting.

Here is how-

Add some croutons as toppings. Kids love it! Use gluten free bread croutons if you are looking for a GF option.
Or garnish with some spiced roasted chickpeas– more protein and texture.
Roasted nuts like almonds or cashews work fabulously as toppings too.
Try popped quinoa in different flavors as toppings, for a guilt-free treat.

delicious vegan vegetable soup served with sliced bread — Some hearty vegetable soup with fresh bread

Shelf life, freezing and storage

This soup keeps well in the fridge for 3 days, when stored in a clean air tight container. To reheat, bring to room temperature and gently heat in a sauce pan till hot.

Freeze leftover soup in 1.5 cup portions after it has completely cooled down. Frozen vegetable soup keeps well for 2 months.

Thaw overnight in the fridge. Transfer to a sauce pan and reheat on gentle flame. Alternatively, you can microwave thawed soup on high power for 1 to 2 minutes.

Never refreeze after thawing any frozen food.

Recipe Notes

The pressure cooking time for this soup is just 2 minutes because we want the veggies to have that crunch but still be cooked. Please do not increase the cooking time.
Fish out and discard the lime leaves and lemon grass before serving. I recommend this, especially if you are serving it to kids.
If you find the soup too thick, add 1/2 cup more water to adjust the consistency.

More Instant Pot Soups

Method

Prep work

Chop all the vegetables. Gather the remaining ingredients and set aside.

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

Steps 1 and 2

When the display reads HOT, add the olive oil. After 30 seconds, tip in the garlic and ginger.

Steps 3 and 4

Now, add the onions and stir to combine. Cook till onions are soft and translucent.

Steps 5 and 6

At this stage, add the lime leaves and lemon grass. Give a quick stir and tip in the finely chopped bell peppers.

Steps 7 and 8

Saute for 30 to 40 seconds and immediately, add the remaining chopped vegetables ( carrots, beans, corn, cabbage, celery, leek, spring onions or any other vegetables you use).

Steps 9 and 10

Stir well to combine. Add water and salt. Mix well.

Steps 11 and 12

Finish with ground pepper. Press CANCEL.

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

Press PRESSURE COOK- HIGH PRESSURE and set the timer to 2 minutes. Wait for the cooking cycle to be complete.

When cooking cycle has completed, do a QUICK PRESSURE RELEASE after 5 minutes of NATURAL PRESSURE RELEASE.

All this means is that you don’t do anything for the first 5 minutes after the cooking cycle has completed. When 5 minutes are up, turn the VALVE to VENTING carefully.

Steps 13 and 14

Open the lid and give everything a stir. Add the corn starch slurry and mix well. Press SAUTE- NORMAL and set the timer to 3 minutes.

You will see that the soup begins to thicken as it simmers in SAUTE mode. Wait for the SAUTE cycle to complete.

When done, finish with finely chopped cilantro. Serve hot.

A bowl of nutritious soup with lots of fresh veggies — Chock full of vegetables and flavor, this vegetable soup is a winter winner

Print Recipe

5 from 1 vote

Instant Pot Vegetable Soup

Healthy, hearty and packed with flavors, this easy soup is a fantastic meal for weeknights or a busy workday lunch.

Prep Time10

Cook Time13

Course: Main Course, Mains, soups

Cuisine: International

Servings:

Calories: 83kcal

Equipment

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

Ingredients

1 tbsp olive oil
1 tsp minced ginger
2 tsp finely chopped garlic
1/2 cup finely chopped onions
2 lime leaves
2 inches lemon grass stalks
1/4 cup finely chopped red bell peppers
1 cup diced carrots
1 cup shredded Beijing cabbage or Napa cabbage
1 cup sweet corn kernels
1 cup chopped green beans
1/2 cup chopped celery
1/4 cup chopped leeks
2 tbsp chopped spring onion whites
Salt to taste
4 cups water
2 tsp ground white pepper
1.5 tbsp corn starch
1/4 cup water
2 tbsp finely chopped cilantro

Instructions

Prep work

Chop all the vegetables. Gather the remaining ingredients and set aside.

How to make Instant Pot Vegetable Soup?

Insert the inner pot into the Instant Pot. Plug in and press SAUTE-NORMAL and set the timer to 8 minutes.
When the display reads HOT, add the olive oil. After 30 seconds, tip in the garlic and ginger.
Now, add the onions and stir to combine. Cook till onions are soft and translucent.
At this stage, add the lime leaves and lemon grass. Give a quick stir and tip in the finely chopped bell peppers.
Saute for 30 to 40 seconds and immediately, add the remaining chopped vegetables ( carrots, beans, corn, cabbage, celery, leek, spring onions or any other vegetables you use).
Stir well to combine. Add water and salt. Mix well. Finish with ground pepper. Press CANCEL.
Ensure that the sealing has been fitted properly into the Instant Pot lid. Close the Instant Pot and set the VALVE to SEALING.
Press PRESSURE COOK- HIGH PRESSURE and set the timer to 2 minutes. Wait for the cooking cycle to be complete.
When cooking cycle has completed, do a QUICK PRESSURE RELEASE after 5 minutes of NATURAL PRESSURE RELEASE.
All this means is that you don't do anything for the first 5 minutes after the cooking cycle has completed. When 5 minutes are up, turn the VALVE to VENTING carefully.
Open the lid and give everything a stir. Add the corn starch slurry and mix well. Press SAUTE- NORMAL and set the timer to 3 minutes.
You will see that the soup begins to thicken as it simmers in SAUTE mode. Wait for the SAUTE cycle to complete.
When done, finish with finely chopped cilantro. Serve hot.

Video

Notes

The pressure cooking time for this soup is just 2 minutes because we want the veggies to have that crunch but still be cooked. Please do not increase the cooking time.
Fish out and discard the lime leaves and lemon grass before serving. I recommend this, especially if you are serving it to kids.
If you find the soup too thick, add 1/2 cup more water to adjust the consistency.

For Instant Pot & Air Fryer Recipes

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

Disclaimer

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

Nutrition

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

Follow 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

Lauki Sabzi ( Easy Bottle Gourd Curry)

October 31, 2022 By anusha Leave a Comment

Meet Lauki, the Indian superfood that is so under-rated. Have you ever heard of this humble vegetable before? Also called as bottle gourd, it has many names and plenty of health benefits. Packed with nutrients, this traditional North Indian style bottle gourd curry is so easy to put together.

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Delicious north Indian style lauki sabzi served in a bowl — Lauki Sabzi- light on the stomach and nutritious

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I am always on the look out for easy week night meals and this one fits the bill perfectly. Even though this is a summer vegetable in India, I make this very often all year round since it is packed with nutrients.

Made with minimal spices and the regular onion tomato gravy base, this recipe is a family favorite. My husband enjoys a bowl of this without any rice or Rotis. I love it that way too.

What is Lauki or bottle gourd?

A very popular summer vegetable in India, this gourd has so many names. In the west, people call it calabash or Opo squash. In India, as with all vegetables, this one has so many names.

It goes by Lauki, Doodhi, Doodhia or Giya in the northern states. In Telugu, they call it as Sorakaya or Anapakaya. Tamil speaking people call it Sorakai or Chorakkai.

The common English name in India is bottle gourd. I am guessing it is because of its long slender shape like that of a bottle.

Benefits of bottle gourd/ Opo squash

Weight loss- this is a fiber rich vegetable. It helps you feel fuller for a longer time because of its high fiber content, thereby, making it an ideal vegetable for weight loss.
For acidity- As it is alkaline in nature, bottle gourd is ideal if you are prone to acidity issues.
Rich in water- Calabash is rich in water. This makes it great when you have an upset stomach, indigestion or urinary infections.
Low sodium content- Naturally low in sodium, this gourd is just what you need if you have hypertension or high blood cholestrol.
Ideal when you are sick-because it is very light on the stomach and easy to digest.

How to choose Lauki?

If you are a first timer with this vegetable, here are some tips to help you choose the right kind of bottle gourd.

Pick gourds that are light or pale green in color. A darker green indicates mature gourds.
The vegetable should feel light in weight when you lift it.
When you feel the gourd, it should be firm and not squishy.
Avoid gourds that feel mushy, squishy or with brown spots on them.
Go for those that are long and slender as opposed to the ones that are stout and short.

Prepping Doodhi for cooking

Let me admit. I love this vegetable because it is so easy to prep for my usual weeknight meal rotation. We are a small family and need about 1 lb. of this.

In under 15 minutes, my chopping work is done and dusted. Here is how to prep bottle gourd.

Wash the bottle gourd well. Pat dry.
Slice the tops off.
Use a peeler and peel the skin off completely.
Cut the gourd into two vertical halves. I recommend using a short and sharp paring knife for this.
At this point, if you spot large seeds in the gourd, scoop them out with a melon baller or a sharp spoon.
Now, cut each half into two halves vertically again.
Chop the four long pieces into 1 inch pieces.
Precut bottle gourd can be stored in the fridge for 2 days. Use a dry sealed container to store this. You may spot some discoloration but this does not affect its edibility.

Expert Tips

Bitter bottle gourd– some gourds that are very mature tend to be bitter. Always taste a small piece of the gourd before cooking to ensure that it is not bitter.
While you can peel this vegetable with either a knife or a peeler, I prefer the latter. A peeler does the job neatly with minimal wastage.
This curry is a bit watery just like Turai Ki Sabzi. Since Lauki naturally has lots of water, we require very little water to cook this. Do not add too much water while cooking.

Shelf life, storage and make-ahead

This curry keeps well in the fridge for 4 days when stored in a clean and covered air tight container.

Freeze leftovers in 1 cup portions. I recommend freezing in freezer safe silicon bags. Thaw at room temperature for 1 hour. Reheat gently by transferring to a sauce pan.

Never refreeze thawed food. This is a big health risk.

Variations

Satvic ( No onion & garlic)- Skip the onions and garlic in this recipe. Use only the tomatoes and ginger along with the other spices and churn out a delicious Satvik version of this recipe.
Add some lemon juice at the end for a refreshing tangy flavor and taste.
Use green chilis and skip the red chili powder. The heat from the green chilis give a different taste and flavor altogether.
Garam Masala is a great spice blend to add to this recipe. While I have not used it, you can use 3/4 tsp of this as well.
Use this recipe as a base recipe and try other squash or gourd instead of bottle gourd.

Recipe Notes

This recipe can be made on the stove top using a regular pressure cooker or in the Instant pot.
The Instant Pot version is my choice because I cook rice along with the curry using the Pot in Pot method. So it becomes an easy one pot meal for us.
While this curry is traditionally made with ghee, I have used oil. Feel free to use ghee. The taste is remarkably good.
When cooking this vegetable in an open pan, we do not need much water since Doodhi releases a lot of water and this itself is sufficient to help cook them. However, it is very unsafe to cook without enough liquid in a pressure cooker or the Instant Pot. Which is why we will use 1 cup water for this version.
It is important to use the water mentioned in this recipe to prevent the BURN Signal from popping up, while cooking it in the Instant Pot.
You can find instructions for both Instant Pot and regular stovetop pressure cooker methods in the METHOD section.

Serving suggestions

One of the biggest reasons why this recipe is a keeper is because you can eat it with rice or any flatbread of your choice.

You can serve this with some Jeera rice or just plain rice. Or mop up this flavorsome curry with some Chapatis or Lachcha Parathas or Phulkas.

Method

Prep work

Chop the gourd and set aside. Finish chopping the remaining veggies and assemble all the ingredients.

Insert the inner pot into the Instant Pot. Plug in, press SAUTE MODE on NORMAL and set the timer to 8 minutes.

Steps 1 and 2

When the display reads HOT, add the oil. After 1 minute, tip in the cumin seeds and allow them to crackle.

Now, add the onions and ginger and garlic paste.

Steps 3 and 4

Mix well and saute till the onions are pink and soft.

Immediately tip in the red chili powder, coriander powder and turmeric powder.

Stir to combine and cook this mixture for 30 seconds.

Steps 5 and 6

Add the chopped tomatoes next and stir to combine. Continue to cook till the tomatoes are mushy.

Steps 7 and 8

When done, add the chopped Lauki pieces.

Steps 9 and 10

Toss them well to combine. Pour in 1 cup water and stir to deglaze the pot.

PRESS CANCEL. Ensure that the sealing ring has been fitted properly into the Instant pot lid. Close the Instant Pot. Turn the VALVE to SEALING.

Now, press PRESSURE COOK-HIGH PRESSURE and set the timer to 5 Minutes. Wait for the cooking cycle to complete.

Steps 11 and 12

Once the cooking cycle is complete, allow the pressure to release naturally. It can take between 20 to 25 minutes for natural pressure release.

Open the lid when the pressure releases fully. Gently mash the bottle gourd with the help of a ladle, if you prefer.

Finish with a generous amount of finely chopped coriander leaves.

Pressure cooker bottle gourd sabzi

Heat a deep, heavy bottomed pressure cooker or pan with 1 tbsp oil. Add the cumin seeds and when they crackle, tip in the ginger garlic paste and onions.

Saute till the onions are soft and pink. Now, add the spice powder and mix well. Cook on low heat for 30 seconds.

Tip in the finely chopped tomatoes, combine and cook till tomatoes are fully mushy.

Add the chopped bottle gourd pieces next and stir to combine. Add 3/4 cup water and mix well to scrape off any spices stuck to the sides and bottom of the cooker.

Close the cooker with the lid. Put the weight on and cook for 3 whistles on medium heat.

Wait for the pressure to release naturally. When done, open the lid, mash the Lauki pieces gently with a ladle.

Finish with chopped coriander leaves.

Delicious and healthy bottle gourd vegetable curry served in a bowl — Fiber rich and healthy bottle gourd curry

If you like simple everyday curries that are ideal for the weeknight rotation, then do check out these recipes too.

Print Recipe

5 from 1 vote

Lauki Sabzi

Easy weeknight curry with bottle gourd. Cooked with minimal spices in an onion tomato gravy base, this light and nutritious curry is great with Rotis or rice.

Prep Time12

Cook Time18

Course: Main Course, Mains

Cuisine: Indian, North Indian

Servings:

Calories: 54kcal

Equipment

1 six quart Instant Pot
1 ladle
1 set measuring cups and spoons
1 knife
1 chopping board

Ingredients

1 tbsp peanut oil or ghee (refer recipe notes)
1 tsp cumin seeds
1.5 tsp ginger garlic paste
1 cup finely chopped onions
Salt adjust to taste
1 tsp turmeric powder
1.5 tsp ground coriander
1.25 tsp red chili powder
3/4 cup finely chopped tomatoes
1.5 pounds Bottle gourd peeled and chopped
1 cup water
2 tbsp finely chopped cilantro

Instructions

Prep work

Chop the gourd and set aside. Finish chopping the remaining veggies and assemble all the ingredients.

Instant Pot Bottle Gourd Curry

Insert the inner pot into the Instant Pot. Plug in, press SAUTE MODE on NORMAL and set the timer to 8 minutes.
When the display reads HOT, add the oil. After 1 minute, tip in the cumin seeds and allow them to crackle.
Now, add the onions and ginger and garlic paste. Mix well and saute till the onions are pink and soft.
Immediately tip in the red chili powder, coriander powder and turmeric powder. Stir to combine and cook this mixture for 30 seconds.
Add the chopped tomatoes next and stir to combine. Continue to cook till the tomatoes are mushy.
When done, add the chopped Lauki pieces and toss them well to combine. Pour in 1 cup water and stir to deglaze the pot.
PRESS CANCEL. Ensure that the sealing ring has been fitted properly into the Instant pot lid. Close the Instant Pot. Turn the VALVE to SEALING.
Now, press PRESSURE COOK-HIGH PRESSURE and set the timer to 5 Minutes. Wait for the cooking cycle to complete. Once the cooking cycle is complete, allow the pressure to release naturally.
It can take between 20 to 25 minutes for natural pressure release. Open the lid when the pressure releases fully.
Gently mash the bottle gourd with the help of a ladle, if you prefer. Finish with a generous amount of finely chopped coriander leaves.

Video

Notes

This recipe can be made on the stove top using a regular pressure cooker or in the Instant pot.
The Instant Pot version is my choice because I cook rice along with the curry using the Pot in Pot method. So it becomes an easy one pot meal for us.
While this curry is traditionally made with ghee, I have used oil. Feel free to use ghee. The taste is remarkably good.
When cooking this vegetable in an open pan, we do not need much water since Doodhi releases a lot of water and this itself is sufficient to help cook them. However, it is very unsafe to cook without enough liquid in a pressure cooker or the Instant Pot. Which is why we will use 1 cup water for this version.
It is important to use the water mentioned in this recipe to prevent the BURN Signal from popping up, while cooking it in the Instant Pot.
You can find instructions for both Instant Pot and regular stovetop pressure cooker methods in the METHOD section. Refer blog post.

For Instant Pot & Air Fryer Recipes

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

Disclaimer

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

Nutrition

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

Follow us on FACEBOOK, PINTEREST & INSTAGRAM for delicious tidbits everyday.

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Mushroom Pepper Fry

October 5, 2022 By anusha Leave a Comment

Mushrooms and pepper are a match made in heaven. A sprinkle of freshly ground pepper is all that it takes to make these Umami packed nutrition powerhouses, a flavor bomb.

This semi dry dish is packed with flavors and is heaven with just about anything. Needless to say, I love anything mushrooms.

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

South-Indian-style-mushroom-pepper-fry — Spicy mushroom pepper fry with a garnish of fresh curry leaves

Even as a kid, I was hooked to mushrooms. Their umami always appealed to my taste buds. My standard order in any Indian restaurant used to be Chili Mushroom and fried rice.

It was a no brainer for me to incorporate them into my routine meals when I started cooking on my own. Unfortunately for me, the husband is not a big fan.

While I do not make mushrooms that often, when I do, I make sure that they are nothing short of amazing. Which brings me back to this amazing recipe.

My school bestie taught me how to make this dish and I have not changed even a single thing in her recipe. She is my first culinary Guru. I will always be grateful to her for teaching me this and several other gems.

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Ingredients

For making this recipe, you will need basic ingredients. Chances are that they are already in your pantry, especially if you are into South Indian food.

Oil – Peanut oil is what I recommend here but you can also use any neutral flavored vegetable oil.
Whole spices for tempering- Mustard seeds, cumin seeds, fennel seeds and dry red chilies.
Curry leaves – make this dish exemplary and are an absolute must.
Garlic and onions- for flavor, aroma and volume.
Ground spices- turmeric, red paprika, ground coriander, ground pepper will be giving this dish heat and flavor.
Mushrooms- I prefer using white button mushrooms or brown mushrooms or a mix of both for this. Cremini or Baby Bella mushrooms work well here.

Variations

Although this recipe uses mushrooms as its star ingredient, you can also add other vegetables or protein to the dish to make it wholesome.

Here are some ideas-

Bell peppers or capsicum- slice them thinly and add them just 5 minutes before the mushrooms will be done cooking.
Soy chunks or Textured vegetable protein- these are meaty and pair beautifully with mushrooms.
Chickpeas- toss in some cooked chickpeas along with the mushrooms. More protein, more texture!

Use this recipe as a template recipe and recreate it with tofu, paneer or baby corns. All of these versions are so good!

Dietary Specifications

With less than 100 calories in every cup of this easy mushroom Sabzi, this dish is a winner because it checks so many boxes. Apart from being vegan, it is also free from nuts, gluten and soy.

Shelf life and storage

You can store leftovers in an air tight covered container in the fridge for 3 days. If you plan on freezing leftovers, divide into small portions, label and freeze for upto 1 month.

While it is not recommended to freeze raw mushrooms, cooked mushrooms are okay to be frozen. Thaw at room temperature for 1 hour, gently reheat in a skillet and serve.

Please do not refreeze after thawing as it poses health risks.

Recipe Notes

For cleaning your mushrooms, place them in a colander. Wash them under running water. Wipe them dry with a tissue paper. When done, allow them to dry completely before cooking.
I used a small coffee grinder to grind my pepper corns. You can use white or black pepper here, however, black pepper is recommended.
To make this fry, I have used a mix of brown and white button mushrooms.
While I add the mushroom stalks too, you can skip them if you prefer.
Slice the mushrooms thinly. This helps in faster cooking.
Mushrooms are 90% water. For this reason, allow them to cook fully before adding salt. If you add salt before the mushrooms are cooked, they will become mushy since the salt makes them release more moisture.
There are different versions to this recipe. Some involve marinating and deep frying the mushrooms. But I prefer this version since it is low in oil.
In the video for this recipe, I have used ground white pepper since that is what I had on the day I shot the video.

Serving suggestions

We love eating this as an appetizer. You can also serve this as a side dish for breads or with rice. Some dishes that taste great with this recipe include

Vegan Naan

Vegetable Pulao

Garlic Kulcha

If you have leftovers, you can use it as a topping on toasts or omelets. It is a great stuffing for sandwiches and dosa too.

spicy-mushroom-fry-with-black-pepper — Mushrooms pan fried with South Indian spices like black pepper and fresh curry leaves

More Mushroom Recipes

Method

Prep work

Wash, wipe and dry the mushrooms. While they dry, chop and assemble the other ingredients. When the mushrooms are dry, slice them thinly.

How to make south Indian mushroom pepper fry?

Steps 1 and 2

Heat a pan with peanut oil. When the oil has heated up, add the mustard seeds, fennel seeds, cumin seeds, dry red chilis and curry leaves.

Steps 3 and 4

Allow the spices to crackle and add the finely chopped garlic. Wait for the garlic to begin to brown. Now, add the finely chopped onions and stir to combine. Saute the onions till they are pink and translucent.

Steps 5 and 6

At this stage, add the ground spices and mix well. Cook this mixture for 20 to 30 seconds on low heat, taking care not to burn it.

Steps 7 and 8

Tip in the sliced mushrooms next and toss well to ensure that spices, garlic and onions are well incorporated with the mushrooms.

Step 9 and 10

As the mushrooms cook, they will begin to release water. Allow them to cook in this water till they are reduced by half in volume. Cook further on medium heat until all the moisture has dried out.

The whole process takes anywhere between 7 to 8 minutes, depending on the pan size and the heat.

Steps 11 and 12

When done, finish with fresh curry leaves. Serve hot.

vegan-friendly-south-Indian-style-mushroom-masala — Serve this flavorsome mushroom fry as an appetizer or as an accompaniment

Print Recipe

5 from 1 vote

Mushroom Pepper Fry

This easy and quick mushroom pepper fry is a flavor bomb, replete with black pepper and curry leaves.

Prep Time20

Cook Time15

Course: Appetizer, Mains

Cuisine: South Indian

Servings:

Calories: 67kcal

Equipment

1 Frying Pan
1 slotted spoon
1 chopping board
1 set of measuring cups and spoons
1 knife

Ingredients

2 tsp peanut oil
1 tsp mustard seeds
1 tsp fennel seeds
1 tsp cumin seeds
2 dry red chilies
12 curry leaves
5 garlic cloves peeled and chopped
1 cup onions thinly sliced
3/4 tsp freshly ground black pepper powder or ground white pepper (refer notes)
1 tsp ground turmeric
1 tsp ground coriander
1 tsp red chili powder
12 oz mushrooms sliced thinly (350g in weight)

For garnish

10 curry leaves

Instructions

Heat a pan with peanut oil. When the oil has heated up, add the mustard seeds, fennel seeds, cumin seeds, dry red chilis and curry leaves.
Allow the spices to crackle and add the finely chopped garlic. Wait for the garlic to begin to brown.
Now, add the finely chopped onions and stir to combine. Saute the onions till they are pink and translucent.
At this stage, add the ground spices and mix well. Cook this mixture for 20 to 30 seconds on low heat, taking care not to burn it.
Tip in the sliced mushrooms next and toss well to ensure that spices, garlic and onions are well incorporated with the mushrooms.
As the mushrooms cook, they will begin to release water. Allow them to cook in this water till they are reduced by half in volume. Cook further on medium heat until all the moisture has dried out.
The whole process takes anywhere between 7 to 8 minutes, depending on the pan size and the heat.
When done, finish with fresh curry leaves. Serve hot.

Notes

For cleaning your mushrooms, place them in a colander. Wash them under running water. Wipe them dry with a tissue paper. When done, allow them to dry completely before cooking.
I used a small coffee grinder to grind my pepper corns. You can use white or black pepper here, however, black pepper is recommended.
To make this fry, I have used a mix of brown and white button mushrooms.
While I add the mushroom stalks too, you can skip them if you prefer.
Slice the mushrooms thinly. This helps in faster cooking.
Mushrooms are 90% water. For this reason, allow them to cook fully before adding salt. If you add salt before the mushrooms are cooked, they will become mushy since the salt makes them release more moisture.
There are different versions to this recipe. Some involve marinating and deep frying the mushrooms. But I prefer this version since it is low in oil.
In the video for this recipe, I have used ground white pepper since that is what I had on the day I shot the video.

For Instant Pot & Air Fryer Recipes

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

Disclaimer

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

Nutrition

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

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

Zafrani Pulao- Indian style saffron rice

October 3, 2022 By anusha Leave a Comment

Meet saffron rice or Zafrani Pulao, a side that you can serve in style for all your holiday gatherings. Subtly flavored and loaded with nuts, this rice is a classic example of less is more. This easy pilaf can easily be made vegan-friendly as well.

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

fragrant and aromatic basmati rice pilaf with saffron, nuts and raisins — Zafrani Pulao; Indian style saffron rice served with a garnishing of nuts

A classic example of less is more, this delicately flavored rice is a stellar side that pairs well with so many curries ranging from Chana Masala to some rich Shahi Paneer.

What is Zafrani Pulao?

Inspired by the Persian saffron rice, this dish features long grain basmati rice, nuts, saffron, dried fruit and whole spices. Unlike the regular pilaf which uses onions and vegetables, this rice relies only on saffron and spices for flavor.

Served during Diwali and Eid, this tantalizingly delicious rice is not only packed with flavors but also quick and easy to make.

Truly a royal recipe, some believe that this has its origins in Hyderabad, a bustling town in Andhra Pradhesh, India. It is not uncommon to see this labeled as Hyderabadi Zafrani Pulao in some hotels.

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This saffron rice

is kid friendly since it is low on spice.
pairs well with so many curries and dal, making it the perfect side for holiday gatherings.
comes together in less than 30 minutes.
is fabulous for parties since the recipe can be doubled or tripled in a pinch.
can be made vegan-friendly as well.

Ingredients

Saffron- For making this dish, we will soak the saffron in warm water for a few minutes. This step brings out its flavors in full. Use Kashmiri saffron for the best saffron rice ever.
Ghee- This recipe begins and ends with ghee. With a nutty aroma and a mild richness, ghee just cannot be replaced with olive oil or any other oil.
Whole spices- Life would be so boring without spices. The usual suspects, bay leaf, cumin, cloves and cinnamon, enliven this rice with all their different but unique aroma and flavor.
Nuts and dried fruit- I have used only cashews and raisins here. Pistachios and almonds are a good addition too. You can also add dried cherries or cranberries for a pop of color.
Basmati rice- Long grained and fragrant, this rice cultivar is the most ideal for this recipe and many more Asian dishes like Biryani. Since it is low in starch, it is perfect for making dishes like this where the rice grains are separate and fluffy. Other rice varieties tend to have lot of starch, which make them clump and so, they are not suitable here.
Water- It is unheard of to use broth to cook rice in India. So, I went with water. However, vegetable broth instead of water is great here too.
Salt for seasoning.

What to serve it with?

I recommend serving this with a rich curry or dal. Make it a complete menu by adding some Naans, a light salad and a delicious dessert like this carrot kheer.

Garnish the rice with some toppings for added flavor and taste-

Fried onions or Birista
Roasted almonds, cashews and pistachios
Dried cranberries and cherries
Pomegranate arils

Here are some mains that pair well with this rice-

Recipe Notes

I have used water to infuse my saffron but you can also use almond milk or cashew milk or even regular dairy milk for this purpose.
Soak the rice for just 20 minutes if you are making this in the Instant Pot.
Roast the nuts and raisins, drain and keep them aside. Add them to the rice after it is cooked. This way, the nuts will still be crunchy.
Traditionally, some sugar is added to this recipe. I went with adding just 1 tbsp since I am not a fan of sweet rice dishes. You can add more if you prefer. You can also add 1 tbsp condensed milk for a rich, creamy pilaf.

Vegan saffron rice

Follow the same recipe but use any neutral flavored oil instead of ghee to make the rice. For infusing the saffron, use warmed up almond milk or cashew milk.

Dietary specifications

Naturally gluten free and vegetarian-friendly, this dish is loaded with nuts and raisins. If you are serving it at a gathering, please be sure to mention allergens to your guests.

Method

Prep work

Soak the saffron in 2 tbsp warm water for 20 to 30 minutes.

Place the Basmati rice in a colander and wash well. Drain well. Transfer to a mixing bowl, add water and let it soak for 20 minutes.

Start a kitchen timer to keep an eye on the soaking time. Meanwhile, prep and gather the remaining ingredients.

Using the Instant Pot

Steps 1 and 2

Insert the inner pot into the Instant Pot. Plug in the Instant Pot. Press SAUTE-NORMAL and set the timer to 10 minutes.

Add the ghee and wait for it to melt fully.

Steps 3 and 4

When the display reads HOT, add the cashews and wait for them to begin to brown.

Steps 5 and 6

Now, add the raisins and fry them till are plump.

Steps 7 and 8

Immediately drain and set aside.

Steps 9 and 10

To the remaining ghee in the inner pot, add the whole spices and wait for them to crackle.

Steps 11 and 12

Drain the rice in a colander and add it to the pot after the spices have crackled. Now, add the saffron infused water along with the water and the milk.

Steps 13 and 14

Stir in the rose water and sugar along with the salt. Stir to combine. Press CANCEL.

Steps 15 and 16

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

Press PRESSURE COOK- HIGH PRESSURE and set the timer to 3 minutes. Allow the cooking cycle to complete fully.

When the cooking cycle is complete, wait for 5 minutes of Natural Pressure release. In simple words, do not do anything for 5 minutes after the cooking cycle is complete.

After 4 minutes of NPR, do a quick pressure release by turning the VALVE to VENTING.

Open the lid, add the fried cashews and raisins. Using a fork, gently fluff the rice up, taking care not to break the grains.

Serve with mains of your choice.

Stove top version

Heat a heavy bottomed pan with ghee. I prefer using my 5 quart Dutch Oven for this. Add the cashews and fry till they are golden.

Drain and tip in the raisins. Fry till they are plump. Once done, drain and set aside.

To the remaining ghee in the pan, add the whole spices and allow them to crackle. When they crackle, add 1.5 cups water and saffron infusion along with salt, sugar and rose water.

Stir to combine and allow this water to begin to boil. When the water comes to a boil, drain the soaked rice and add it to the pot.

Mix gently and allow the rice to cook till its 80% done.

At this stage, switch off the flame. Cover and let it stand for 10 to 15 minutes.

After 10 to 15 minutes, open, add the fried nuts and raisins and gently mix using a fork.

Serve hot.

Subtly flavored pilaf with saffron flavors, nuts and raisins — Delicious Indian style saffron rice served with naans, raw onions and limes

More Instant Pot Rice Recipes

I love my Instant Pot for making soups and rice dishes. Being gluten-free, rice is a staple in my house. Here are some rice recipes made in the Instant Pot. Please check them out if you are interested.

Vegetable Biryani

Spinach Pulao

Vegetable Pulao

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Zafrani Pulao- Indian style saffron rice

This fragrant Pilaf uses saffron as the main flavoring ingredient. Made with long grained Basmati rice, nuts and milk, this easy side is perfect for holidays and gatherings.

Prep Time20

Cook Time13

Pressure release time5

Course: Sides

Cuisine: Indian, North Indian

Servings:

Calories: 291kcal

Equipment

1 six quart Instant Pot or a 5 quart Dutch oven or a similar heavy bottomed pan

Ingredients

For infusing saffron

1 tsp crushed saffron
2 tbsp warm water or milk

For the Basmati

1 cup Basmati rice
2 cups water for soaking

For the rice

1.5 tbsp ghee
12 cashews broken into halves
2 tbsp raisins both black and golden work
2 bay leaves
3 cloves
3 green cardamoms
1 mace
1/2 inch cinnamon stick
1/2 tsp caraway seeds
1 tsp cumin seeds
1/8 cup whole milk
1.25 cups water
1 tbsp sugar
1 tsp rose water
1 tsp salt or to taste

Instructions

Prep work

Soak the saffron in 2 tbsp warm water for 20 to 30 minutes.
Place the Basmati rice in a colander and wash well. Drain well. Transfer to a mixing bowl, add water and let it soak for 20 minutes.
Start a kitchen timer to keep an eye on the soaking time. Meanwhile, prep and gather the remaining ingredients.

Using the Instant Pot

Insert the inner pot into the Instant Pot. Plug in the Instant Pot. Press SAUTE-NORMAL and set the timer to 10 minutes.
Add the ghee and wait for it to melt fully. When the display reads HOT, add the cashews and fry till they are golden. Drain and set aside.
Now, add the raisins and fry them till are plump. Immediately drain and set aside.
To the remaining ghee in the inner pot, add the whole spices and wait for them to crackle. Drain the rice in a colander and add it to the pot after the spices have crackled.
Now, add the saffron infused water along with the water and the milk. Stir in the rose water and sugar along with the salt. Stir to combine. Press CANCEL.
Ensure that the sealing ring has been fitted properly into the lid. Close the Instant Pot and turn the VALVE to SEALING.
Press PRESSURE COOK- HIGH PRESSURE and set the timer to 3 minutes. Allow the cooking cycle to complete fully.
When the cooking cycle is complete, wait for 5 minutes of Natural Pressure release. In simple words, do not do anything for 5 minutes after the cooking cycle is complete.
After 5 minutes of NPR, do a quick pressure release by turning the VALVE to VENTING.
Open the lid, add the fried cashews and raisins. Using a fork, gently fluff the rice up, taking care not to break the grains.
Serve with mains of your choice.

Stove top version

Heat a heavy bottomed pan with ghee. I prefer using my 5 quart Dutch Oven for this. Add the cashews and fry till they are golden. Drain and tip in the raisins. Fry till they are plump. Once done, drain and set aside.
To the remaining ghee in the pan, add the whole spices and allow them to crackle. When they crackle, add 1.5 cups water and saffron infusion along with salt, sugar and rose water.
Stir to combine and allow this water to begin to boil. When the water comes to a boil, drain the soaked rice and add it to the pot. Mix gently and allow the rice to cook till its 80% done.
At this stage, switch off the flame. Cover and let it stand for 10 to 15 minutes.
After 10 to 15 minutes, open, add the fried nuts and raisins and gently mix using a fork.
Serve hot.

Notes

I have used water to infuse my saffron but you can also use almond milk or cashew milk or even regular dairy milk for this purpose.
Soak the rice for just 20 minutes if you are making this in the Instant Pot.
Roast the nuts and raisins, drain and keep them aside. Add them to the rice after it is cooked. This way, the nuts will still be crunchy.
Traditionally, some sugar is added to this recipe. I went with adding just 1 tbsp since I am not a fan of sweet rice dishes. You can add more if you prefer. You can also add 1 tbsp condensed milk for a rich, creamy pilaf.

For Instant Pot & Air Fryer Recipes

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

Disclaimer

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

Nutrition

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

Follow 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

Easy Instant Pot Pumpkin Soup

October 2, 2022 By anusha 2 Comments

Full of fall flavors, this easy Instant Pot pumpkin soup comes together in a jiffy and is comfort in every spoon. Come winter, soups are big in our house and I treasure my Instant Pot because whipping up soups in it is a breeze. This recipe is no exception.

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creamy-vegan-pumpkin-soup-with-a-swirl-of-coconut-milk — Bowls of nourishing pumpkin soup with a swirl of coconut milk and grinds of black pepper

What is there to not like about a bowl of soup? Honestly, it is the ultimate definition of soul food during the cold days for me. Not that soups are only for summer because then cold cucumber soup won’t be a thing, will it?

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Warm, nourishing, slightly sweet, tangy and mildly spicy, this soup is perfect for all people. With seasonal veggies, minimal oil and dairy-free ingredients, it also is perfect as a low calorie dinner.

Ingredients

Olive oil– Light or extra virgin olive oil, both work well in this soup.
Onions, ginger and garlic- form the base, lend flavor and body. I have used white onions here. You can also add 2 to 3 peeled shallots for extra flavor.
Carrots- are great with pumpkin and give a beautiful color.
Apple- I have used Granny Smith variety here since it is sour. Sweet apples are not for this soup and I suggest that you use something tart like Pink Lady or Braeburn varieties if you cannot source Granny Smith
Low sodium vegetable broth– or any regular vegetable broth. Chicken broth is also an option for people who are not particular about vegan soup.
Aromatics and spices– For this creamy soup, we will use a combination of curry powder, smoked paprika, ground cinnamon, ground turmeric and salt.
Coconut milk- Choosing regular coconut milk is best for this soup since it makes it creamy and smooth. But if you are worried about the calories, please feel free to use lite or low fat coconut milk.
Seasonings- Freshly ground pepper
Herbs- fresh parsley for garnish
Freshly squeezed lime juice– to balance the sweet flavors of this soup.

Best Pumpkins For Soup

By far, sugar pumpkins or pie pumpkins are the best bet for soups. They are pulpy, not too fibrous and meld into a velvety smooth textured puree after cooking.

A good rule of thumb is to choose hard shelled pumpkins with no white spots on them. I prefer choosing small baking pumpkins that are not more than 2 lb.

Every pound of fresh pumpkin yield 1 to 1.5 cups of pumpkin puree. Use this as a rough guide to double or triple this recipe.

For the best tasting soup, avoid softer varieties because these make the soup watery.

Dietary specifications

Wholesome and packed with nutrients, this recipe is naturally vegan and gluten free. In addition to that, this soup is nut-free, soy-free and whole-30 friendly.

Just remember to check if your canned coconut milk has any added sulfites or other ingredients that are not whole-30.

Recipe FAQ’s

Can I use pumpkin puree instead of fresh pumpkin here?

Absolutely! You will need 1 cup of canned pumpkin puree for every 1 pound of peeled and cut pumpkin.

Will adding coconut milk curdle the soup?

Since non-dairy milks work differently, you should not heat them at high temperatures for long duration. The same rule applies to coconut milk. This is why we will stir in the milk after the soup is cooked and blended.

Can I use any other milk instead of coconut milk?

Sure thing. Almond milk and cashew milk are great in this recipe but if you use either of them, this won’t be nut-free. Dairy milk like whole milk or evaporated milk are also wonderful in this recipe.

If I reheat the soup after the coconut milk has been added, will it curdle or separate?

There are two things to remember while reheating soups using non-dairy milk. Allow the soup to come to room temperature. Going from too cold to too hot in a short time will definitely curdle the soup. Always reheat on low flame.

Is this soup batch-cooking friendly? Can I double or triple it?

Yes! In a pinch. Soups are my favorite meals and for a very good reason. You can double or triple the ingredients for this recipe in no time at all.

Will I have to increase the Instant Pot cooking time if I am doubling or tripling this recipe?

You do not have to increase the cooking time. Because the Instant Pot adjusts the time it takes to come to pressure depending on the quantity of ingredients used, the cooking time remains unchanged.
Simply put, the more the ingredients, the longer the time to build pressure.

Can I make this recipe in the crockpot or on the stovetop?

Definitely doable. Please check out the METHOD section to know how this can be cooked in the crockpot (slow-cooker) or on the stovetop.

bowls-of-pumpkin-soup-with-bread — Delicious vegan pumpkin soup with a swirl of coconut milk

Variations

Use this recipe as a template recipe to make soups with other fall vegetables. The same recipe will work well with these vegetables too-

Acorn squash + zucchini + carrots
Butternut squash + sweet potato
Kabocha squash + carrots

Other aromatics and seasonings which will work here include ground ginger, ground cinnamon and ground nutmeg.

Add fresh or dried herbs for more aroma and flavor. Sage, basil and parsley are fantastic with pumpkin or other squash varieties.

With Roasted Pumpkin

For a different flavored soup, chop the pumpkin and roast it in the air fryer or in the oven with spices and seasonings.

Preheat oven to 200 C (400 F). Toss the chopped pumpkin cubes with 1 tbsp olive oil, salt and pepper. Use dried herbs like basil, sage or parsley along with pepper flakes if you prefer.

Spread the pumpkin cubes in a single layer and roast for 40 minutes or until the cubes are soft on the inside and brown around the edges.

Alternatively, you can air fry the pumpkin cubes at 200 C (400F) for 20 to 30 minutes. I recommend preheating the air fryer before you begin roasting for better results.

After the pumpkin has been roasted, use it in place of the fresh pumpkin in this recipe.

Recipe Notes

Chop all your vegetables into even sized pieces. This ensures quick and even cooking.
When doubling or tripling the recipe, please be mindful of the maximum capacity indicated in the Instant Pot inner pot. Please exercise more caution if using a 3 quart model.
Cooking with liquids in the Instant Pot needs utmost care and attention since hot liquids tend to spew out while doing a quick pressure release.
While performing a quick pressure release, do it slowly and in a controlled manner. Wear gloves to protect your hands from the steam.
The immersion blender is the best 20$ investment I have ever made in my kitchen. It is perfect for blending soups, sauces and small batch smoothies. Use one for quick and effortless blending.
Pick a super sour apple for making this soup. Using sweet apples will make the soup very sweet too since pumpkins and carrots already are sweetish.
Please note that this recipe calls for coconut milk and not coconut cream. Both are different. So, be sure to check the label before buying or using.
After adding the coconut milk to the soup, simmer for just 1 minute and immediately press CANCEL. Do not simmer the soup on high heat for a long time after adding the coconut milk.
Adjust the consistency of the soup by adding more water if you find it too thick.

Freezing, shelf life and storage

One of the biggest reasons why I adore soup making is because it is so batch-cooking friendly. And yes, it is also freezer-friendly. This recipe is no exception.

Freeze leftover soup in 1 cup portions in freezer-safe bags or boxes. Don’t forget to label them with the date.

Frozen soup keeps well in the freezer for up to 3 months. Thaw overnight in the fridge, transfer to a saucepan and reheat gently on low heat.

Leftover soup keeps well in the fridge for 1 week when stored in a clean, air-tight container. Bring soup to room temperature before reheating. You can also reheat it in the microwave on medium power.

Serving suggestions

The perfect holiday dish, we love eating this as a part of daily meals too. For a complete fall experience, serve this soup with fall-friendly salads or sandwiches.

Add some toppings to make this more interesting. Here are some topping ideas-

Roasted pepitas (pumpkin seeds) or almonds
Croutons
Crushed potato chips or tortilla chips or pita chips
Roasted veggies like cauliflower, carrots, asparagus or zucchini
Hemp hearts, flax seeds or sunflower seeds
Spicy quinoa pops
Roasted chickpeas

Method

Prep work

Peel and cube the pumpkins. Similarly, prep the carrots and apples. Chop the onions and garlic. Assemble the remaining ingredients before beginning on the soup.

Using Instant Pot

Steps 1 and 2

Insert the inner pot into the Instant Pot. Plug in and press SAUTE- NORMAL. Set the timer to 9 minutes. Wait for the display to read HOT.

When ready, add olive oil and allow it to heat up for a minute. Now, add the garlic and ginger. Fry till garlic begins to brown.

Steps 3 and 4

Tip in the sliced white onions, give a quick stir and cook till the onions are soft and translucent.

Once done, add the spice powders (curry powder, ground cinnamon, red paprika, smoked sweet paprika, turmeric) along with the salt.

Steps 5 and 6

Stir to combine and cook this mixture for 30 seconds.

Next, add the chopped carrots, peeled and cored Granny smith apple along with the pumpkin cubes. Toss well so that the veggies are coated well with the spices.

Steps 7 and 8

Add the vegetable broth and stir to deglaze the pot. 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 15 minutes. Wait for the cooking cycle to complete fully.

After the cooking cycle is complete, PRESS CANCEL. Now, do a controlled and gradual quick pressure release by slowly turning the VALVE to VENTING.

Steps 9 and 10

Open the lid and gently stir the mixture once or twice. At this point, the pumpkin and carrots will be still be chunky. Using an immersion blender, blend the mixture to a smooth puree.

Steps 11 and 12

After blending, add the full fat coconut milk. Stir to combine. Press SAUTE-NORMAL and set the timer for 1 minute. Allow the soup to simmer through the SAUTE cycle.

When done, transfer to individual serving bowls. Add some coconut milk on top and gently make swirls using a tooth pick.

Finish with more freshly cracked pepper and fresh parsley if desired. Squeeze in the lime juice. Serve hot.

Crockpot (slow cooker version)

Add all the ingredients except the coconut milk to the slow cooker. Cook on low for 7 to 8 hours or on high for 4 to 5 hours.

When done, stir in the coconut milk and blend till smooth and creamy, using an immersion blender.

Stovetop version

Heat a 5 quart Dutch oven or a similar heavy bottomed pan with olive oil. Tip in the garlic and fry till it begins to brown.

Now, add the sliced white onions and salt. Mix well and saute till the onions are soft.

Add the spice powders next and mix well. Cook on low heat for 30 to 40 seconds. Next, add the pumpkins, carrots and green apple. Stir to combine, so that the spices coat the veggies well.

Tip in 3 cups of vegetable broth and stir well. Continue to simmer the mixture for 30 minutes or until the veggies are cooked till soft.

Using an immersion blender, blend the cooked mixture till smooth. Stir in the coconut milk and simmer on low heat for 1 to 2 minutes.

Finish with freshly cracked pepper and parsley.

creamy-vegan-soup-with-pumpkin-apple-carrot — Delightful soup with pumpkin, apples and carrots for colder days

Video

More Soup Recipes

Print Recipe

5 from 2 votes

Instant Pot Pumpkin Soup

This easy Instant Pot pumpkin soup is gluten-free and dairy free. Can easily be doubled or tripled.

Prep Time15

Cook Time25

Course: Main Course, Mains

Cuisine: American, International

Servings:

Calories: 177kcal

Equipment

1 6 quart Instant Pot or a similar capacity crockpot or pan (Refer method section in blog post_
1 Immersion blender
1 set of measuring spoons and cups

Ingredients

1 tbsp olive oil
5 garlic cloves peeled and chopped finely
1.5 tsp chopped and peeled ginger
8 oz white onions sliced thinly
2 tsp curry powder
1 tsp red paprika
1 tsp smoked sweet paprika
1 tsp ground turmeric
3/4 tsp ground cinnamon
2 tsp Salt or to taste
1.5 pounds peeled and cubed sugar pumpkin
5 oz peeled and chopped carrots
4 oz peeled, cored and chopped Granny Smith Apple
2 cups vegetable broth

For finishing

1 cup full fat coconut milk

For garnish

1 tbsp freshly cracked black pepper
2 tbsp fresh parsley
2 tbsp freshly squeezed lime juice

Instructions

Insert the inner pot into the Instant Pot. Plug in and press SAUTE- NORMAL. Set the timer to 9 minutes. Wait for the display to read HOT.
When ready, add olive oil and allow it to heat up for a minute. Now, add the garlic and fry till garlic begins to brown.
Tip in the sliced white onions, give a quick stir and cook till the onions are soft and translucent.
Once done, add the spice powders (curry powder, smoked sweet paprika, turmeric) along with the salt. Stir to combine and cook this mixture for 30 seconds.
Next, add the chopped carrots, peeled and cored Granny smith apple along with the pumpkin cubes. Toss well so that the veggies are coated well with the spices.
Add the vegetable broth and stir to deglaze the pot. 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 15 minutes. Wait for the cooking cycle to complete fully.
After the cooking cycle is complete, PRESS CANCEL. Now, do a controlled and gradual quick pressure release by slowly turning the VALVE to VENTING.
Open the lid and gently stir the mixture once or twice. At this point, the pumpkin and carrots will be still be chunky.
Using an immersion blender, blend the mixture to a smooth puree. After blending, add the full fat coconut milk. Stir to combine.
Press SAUTE-NORMAL and set the timer for 1 minute. Allow the soup to simmer through the SAUTE cycle.
When done, transfer to individual serving bowls. Add some coconut milk on top and gently make swirls using a tooth pick.
Finish with more freshly cracked pepper and fresh parsley if desired. Squeeze in the lime juice. Serve hot.

Notes

Chop all your vegetables into even sized pieces. This ensures quick and even cooking.
When doubling or tripling the recipe, please be mindful of the maximum capacity indicated in the Instant Pot inner pot. Please exercise more caution if using a 3 quart model.
Cooking with liquids in the Instant Pot needs utmost care and attention since hot liquids tend to spew out while doing a quick pressure release.
While performing a quick pressure release, do it slowly and in a controlled manner. Wear gloves to protect your hands from the steam.
The immersion blender is the best 20$ investment I have ever made in my kitchen. It is perfect for blending soups, sauces and small batch smoothies. Use one for quick and effortless blending.
Pick a super sour apple for making this soup. Using sweet apples will make the soup very sweet too since pumpkins and carrots already are sweetish.
Please note that this recipe calls for coconut milk and not coconut cream. Both are different. So, be sure to check the label before buying or using.
After adding the coconut milk to the soup, simmer for just 1 minute and immediately press CANCEL. Do not simmer the soup on high heat for a long time after adding the coconut milk.
Adjust the consistency of the soup by adding more water if you find it too thick.

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 Fall Recipes

If you are looking for more fall recipes, then check out our butternut chili, spiced pecans or spaghetti squash Pad Thai

Vegetarian Taco Pasta (Instant Pot)

September 19, 2022 By anusha 2 Comments

Who doesn’t love some tacos? Why not put an Italian spin on it and make some vegetarian taco pasta? I won’t lie. We love Instant Pot pasta in our house. My daughter requests this dish very often, especially when she knows I am making some guacamole. In this post, I will share how to make this dish in the Instant Pot step by step.

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

vegetarian-taco-pasta-served-with-guacamole-topping — Some yummy taco pasta served with fresh cilantro and guacamole as toppings

Usually, this pasta has ground lean beef or some sort of meat. But today, I will be sharing a vegetarian friendly version that can be easily made vegan as well.

Why this recipe works-

A wholesome meal- this has beans, veggies and pasta, making it a complete nutritious meal.
Quick to make- you can rustle this up in under 30 minutes.
Vegan friendly – skip the cheese in this recipe and you have a vegan dish.
Kids and adults adore this- I pack this for my little one’s lunch very often and the lunchbox always comes back clean. The same can be said for my husband too.
Spicy and flavor packed- Tacos means flavors, right? Packed with spices and flavors, this pasta is so yum!
Customizable- You can tweak this recipe according to your dietary needs. Gluten free pasta also works well here.

Ingredients

We just need basic pantry ingredients like pasta, salsa, beans, veggies, spices and seasonings to make this dish.

Taco seasoning

What makes or breaks this dish is the taco seasoning you use. My favorite is the one from Trader Joe’s. When I cannot source this, I use the good old El Paso Taco seasoning.

Both are amazing in terms of flavor and are just right when it comes to spice levels. This post is not sponsored by either brands and is just a personal recommendation.

Veggies

Since we love mushrooms, I chose to use mushrooms along with carrots, corn and bell peppers in this recipe. White button mushrooms or brown mushrooms are great for this.

Mushrooms have a meaty flavor and are a great substitute for meat in this vegetarian pasta dish.

Beans

Canned beans are my best friends in the pantry. That one ingredient that always features in my grocery list is canned beans. For this pasta, I have used canned black beans that have been drained and rinsed.

You can also canned pinto beans or kidney beans. Whatever bean you choose to use, drain the beans in a colander, rinse and allow all the water to drain fully before using it in the pasta.

Instant Pot Pasta- Expert Tips

If you are new to cooking pasta in the Instant Pot, it can be a bit unnerving because you cannot see how well it has cooked. Here are some tips for making pasta in the Instant Pot.

Use the right amount of liquid– Make sure that the pasta is covered completely in the liquid you choose to cook.
Shape and size of the pasta is a big factor in determining the cooking time and the quantity of liquid needed. Different pasta shapes need different cooking time and level of water.
Basic thumb rule for timings – for cooking any regular pasta al dente, the timing is half the time mentioned on the packaging minus 1 minute. The same rule applies for gluten free pasta too.
For cooking whole wheat pasta, the timing is half the time mentioned on the packaging plus 1 minute. From my experience, whole wheat pasta remains a tad undercooked when we follow the half the time – 1 minute rule.
If you prefer a well cooked pasta, the timing is half the time mentioned on the packaging.
To avoid overcooking the pasta, do a quick pressure release immediately after the cooking cycle is complete.
Stir in the cheese only towards the end.

Dietary Specifications

For the most part, this recipe is largely vegetarian. If you want to make it vegan, I recommend skipping the cheese or adding vegan cheese.

Make this dish gluten-free by using gluten free pasta or lentil pasta. Please note that this recipe is also free from nuts and soy.

Serving suggestions

While this dish in itself is a complete meal, you can make it more inviting by adding toppings or serving it alongside another appetizer.

Add a scoop of guacamole. The tangy dip makes the pasta creamy and refreshingly tangy. It also helps balance the heat from the salsa.
Sprinkle the dish with some crumbled tortilla chips. The crunch is a nice mouthfeel along with the soft pasta.
Serve this with a light salad like this Persian Shirazi Salad or this Apple and cucumber salad.
Make this a filling meal by pairing it with soup. I recommend this light cauliflower soup.
You can also chopped avocado tossed in lime juice as a topping instead of guacamole.

Recipe Notes

Use short pasta like fusilli, shell, bowtie or elbow for making this dish. They are great here because they mix well with the salsa and the beans. Kids find it easier to eat these pasta shapes too.
You can make this pasta over the stovetop too. Please refer the METHOD column for complete instructions.
I have used mild salsa for making this dish. If you prefer your dish to be super spicy, choose HOT SALSA.
My choice of cheese for this recipe is shredded mozzarella or cheddar cheese. You can also pepper jack or sharp cheddar.
For a typical Mexican flavor, add lots of fresh cilantro at the end.
Using vegetable broth adds depth and makes the dish aromatic.
After adding the salsa, avoid stirring. This helps prevent BURN signal.
If you are adding avocado as a topping, I recommend tossing it to individual servings right before serving.

easy-vegetarian-taco-pasta-served-in-a-white-bowl-with-guacamole — Some Instant Pot Vegetarian taco pasta with cilantro garnish and a scoop of guacamole.

How to reheat leftover pasta?

Store leftover pasta in an air tight container in the fridge for up to 3 days.
To reheat pasta, microwave in small batches on medium power for 3 to 4 minutes.
You can reheat the pasta in a skillet over the stovetop too. Add the leftover pasta to a skillet with 2 to 3 tbsp water or broth. Combine and reheat on medium flame until heated through. Stir often to avoid burning or the pasta sticking to the bottom.
If the pasta has become dry, add a splash of broth or water to loosen it up a bit.

More Ideas For Pasta

Method

Prep work

Drain the canned black beans in a colander and rinse under running water once. Set aside.

Wash and chop the veggies and gather the remaining ingredients.

Instant Pot Taco Pasta

Steps 1 and 2

Insert the inner pot into the Instant Pot. Plug in. PRESS SAUTE -NORMAL and set the timer to 8 minutes. Add finely chopped garlic and wait for it to begin to brown.

Steps 3 and 4

Now, tip in the finely chopped onions and stir to combine. Saute the onions till they are soft and translucent.

Steps 5 and 6

Add the bell peppers next and saute for 20 to 30 seconds.

Steps 7 and 8

Now, add the chopped carrots and mushrooms along with corn. Mix well and cook till the mushrooms are soft.

Steps 9 and 10

Tip in the drained black beans along with the taco seasoning, spices and salt and mix well.

Steps 11 and 12

Pour in the broth and stir to combine.

Steps 13 and 14

Add in the pasta. Stir once or twice. Now, layer the salsa on top of this and gently use a spatula to evenly spread the salsa to cover the pasta. Press CANCEL.

Steps 15 and 16

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

Press PRESSURE COOK-HIGH PRESSURE and set the timer to 4 minutes. (Please refer to the Expert Tips on Instant Pot Pasta for more timing information.)

I have used Spirali pasta for this recipe. The cooking time on the packaging was 9 to 10 minutes. So, I cooked it for half the time minus 1 minute. This pasta is a short variety.

Wait for the cooking cycle to complete fully. When done, do a quick pressure release immediately by turning the VALVE to VENTING.

Open the lid, garnish with cilantro leaves and stir in the cheese. Mix once or twice.

Serve with toppings of your choice.

Stovetop Taco Pasta

Heat a heavy bottomed pan like a Dutch oven with olive oil. Add the garlic and when it begins to brown, tip in the finely chopped onions. Saute till they are soft and pink.

Add the bell peppers, mushrooms, carrots and corn along with the drained black beans. Tip in the seasonings and spice powders along with the salt.

Stir well and cook for 2 to 3 minutes on medium heat. Add the salsa now and cook for 2 to 3 minutes.

Pour in the broth next and allow it to come to a boil.

Now, tip in the pasta and cook till al dente. Follow packaging instructions for timings. Short pasta take anywhere between 8 to 10 minutes. When done, stir in the cheese and garnish with finely chopped cilantro.

Serve hot with toppings of your choice.

taco-pasta-with-beans-and-vegetables-served-in-a-white-bowl — Delicious pasta with black beans, mushrooms and other veggies

Print Recipe

5 from 1 vote

Vegetarian Taco Pasta

This vegetable and black bean spicy taco pasta uses store bought salsa sauce and is a quick fix meal. Make this on the stovetop or in the Instant Pot.

Prep Time10

Cook Time13

Course: Main Course, Mains

Cuisine: American, Mexican

Servings:

Calories: 758kcal

Equipment

1 6 quart Instant Pot or a 5 qt Dutch oven or a similar heavy bottomed pan

Ingredients

1.5 tbsp olive oil
1 tbsp garlic chopped
3/4 cup finely chopped onions
2 tsp taco seasoning
1 tsp sweet paprika
3/4 tsp cumin powder
1/2 cup chopped red bell peppers
1/2 cup corn frozen or fresh both work
1 cup sliced white button mushrooms
1 can black beans drained and rinsed (14 oz can used here)
2 cups vegetable stock Low sodium stock used here
8 oz Spirali or other short pasta like elbow, bowtie or shell
1 cup medium salsa

For stirring in in the end

1/4 cup shredded mozzarella
1/4 cup shredded sharp cheddar

For Garnishing

1/4 cup chopped cilantro

Toppings

1/2 cup guacamole
4 oz tortilla chips

Instructions

Prep work

Drain the canned black beans in a colander and rinse under running water once. Set aside.
Wash and chop the veggies and gather the remaining ingredients.

Instant Pot Taco Pasta

Insert the inner pot into the Instant Pot. Plug in. PRESS SAUTE -NORMAL and set the timer to 8 minutes.
Add finely chopped garlic and wait for it to begin to brown. Now, tip in the finely chopped onions and stir to combine.
Saute the onions till they are soft and translucent. Add the bell peppers next and saute for 20 to 30 seconds.
Now, add the chopped carrots and mushrooms along with corn. Mix well and cook till the mushrooms are soft.
Tip in the drained black beans along with the taco seasoning, spices and salt and mix well.
Pour in the broth and add in the pasta. Stir once or twice.
Now, layer the salsa on top of this and gently use a spatula to evenly spread the salsa to cover the pasta. Press CANCEL.
Ensure that the SEALING RING has been fitted properly into the lid. Close the Instant Pot and turn the VALVE to SEALING.
Press PRESSURE COOK-HIGH PRESSURE and set the timer to 4 minutes. (Please refer to the Expert Tips on Instant Pot Pasta for more timing information.)
I have used Spirali pasta for this recipe. The cooking time on the packaging was 9 to 10 minutes. So, I cooked it for half the time minus 1 minute. This pasta is a short variety.
Wait for the cooking cycle to complete fully. When done, do a quick pressure release immediately by turning the VALVE to VENTING.
Open the lid, garnish with cilantro leaves and stir in the cheese. Mix once or twice.
Serve with toppings of your choice.

Stovetop Taco Pasta

Heat a heavy bottomed pan like a Dutch oven with olive oil. Add the garlic and when it begins to brown, tip in the finely chopped onions. Saute till they are soft and pink.
Add the bell peppers, mushrooms, carrots and corn along with the drained black beans. Tip in the seasonings and spice powders along with the salt.
Stir well and cook for 2 to 3 minutes on medium heat. Add the salsa now and cook for 2 to 3 minutes.
Pour in the broth next and allow it to come to a boil.
Now, tip in the pasta and cook till al dente. Follow packaging instructions for timings. Short pasta takes anywhere between 8 to 10 minutes. When done, stir in the cheese and garnish with finely chopped cilantro.
Serve hot with toppings of your choice.

Notes

Use short pasta like fusilli, shell, bowtie or elbow for making this dish. They are great here because they mix well with the salsa and the beans. Kids find it easier to eat these pasta shapes too.
You can make this pasta over the stovetop too. Please refer the METHOD column for complete instructions.
I have used mild salsa for making this dish. If you prefer your dish to be super spicy, choose HOT SALSA.
My choice of cheese for this recipe is shredded mozzarella or cheddar cheese. You can also pepper jack or sharp cheddar.
For a typical Mexican flavor, add lots of fresh cilantro at the end.
Using vegetable broth adds depth and makes the dish aromatic.
After adding the salsa, avoid stirring. This helps prevent BURN signal.
If you are adding avocado as a topping, I recommend tossing it to individual servings right before serving.
Refer the blog post for more information of pasta cooking time.

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!

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

Quick & Easy Garbanzo Bean Soup

September 14, 2022 By anusha Leave a Comment

This super quick, easy and hearty garbanzo bean soup is bound to become your favorite dinner, come fall. For me, this soup is like a squishy hug from my grandma. It is comforting, nourishing, filling and healthy. For this soup, we will be using canned garbanzo beans (chickpeas), lots of fresh vegetables, some good old pasta and plenty of Italian flavors.

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

a-bowl-of-soup-made-with-canned-ganrbanzo-beans-and-orzo — Comforting and nourishing one pot garbanzo bean soup with a touch of fresh basil

Why this easy chickpea soup is a must try?

With all those Italian flavors, this incredibly effortless soup checks so many boxes.

Vegetarian and vegan friendly- you can add some cheese to make it creamy and extra delicious.
Uses canned chickpeas which makes it a quick meal- While I do love cooking with dried chickpeas, canned chickpeas is such a winner when you want to speed up the cooking process. You only need less than 30 minutes to make this recipe.
Batch-cooking and freezer-friendly- This hearty Italian style soup is ideal for freezing. Stock your freezer with the leftovers and you have some easy weeknight meals. We also love this for work lunches since you can easily reheat this in a microwave and eat it on the go.
Easily feeds a crowd- This one pot wonderful soup can be doubled or tripled in a moment. And that makes it perfect for a large family or for unexpected dinner guests.
One pot meal – Really, do we need to wash a million dishes?
Can be customized easily- You can make so many variations to this recipe. Add your favorite toppings, skip or add more veggies, change the bean or the pasta.

[feast_advanced_jump_to]

Chickpeas is a very popular ingredient in so many cuisines. This plump whitish bean is packed with protein and so versatile, which makes it an absolute buy at the grocery store.

If you are someone who cooks with a lot of chickpeas (like me), then I recommend buying them at the bulk bin because this is so much cheaper and economical.

Also called as garbanzo beans in the west, canned chickpeas or canned garbanzo beans are available in bulk too. Costco is your best bet 🙂 Do share in the comments if you have other places to stock up on this.

Ingredients for one pot chickpea soup

The base for this soup is a tangy tomato broth. To make this a light but filling meal, I have added pasta to the soup. Here is what you will need-

Olive oil– good quality extra virgin olive oil for bringing out the best Italian flavors possible.
Onions and garlic– to add flavor and body.
Vegetables like green beans, carrots and spinach are what make this soup nourishing.
Celery is an absolute must here because it lends a nice bite and a sharpish flavor too.
Canned diced tomatoes- I have used the ones that have basil and garlic added to them but you can use regular ones as well. For this recipe, I used a 14 oz can.
Vegetable stock makes this a deliciously fragrant soup. While you can use plain water, I recommend stock for best results.
Orzo– This is my new found love. I have taken to this short pasta recently. My bet for this soup is on whole wheat orzo. Any short pasta like Cavatelli, Orecchiette, short elbow pasta or Ditalini pasta also works well here.
Spices and seasonings- Salt, freshly cracked pepper and dried herbs like oregano and thyme are what we will use here.

Storage, shelf life and freezing

Our easy protein rich chickpeas soup keeps well in the fridge for 3 days. To reheat, transfer to a sauce pan and gently reheat over medium heat. Store leftovers in a covered air tight container.

Freezing tips for freezing Italian chickpea soup

Skip the pasta or the carbs– if you plan on freezing this soup, then omit the pasta or any carbs. Pasta or carbs do not freeze well. So, make the soup without adding the pasta if you plan to freeze this. After thawing the soup, add pasta cooked to al dente to the soup, gently reheat and serve.
Allow the soup to cool down completely before freezing. Do not freeze soup when it is hot.
Leave at least 1 inch headspace in the container. Do not fill the container to the brim since liquids like soup expand when frozen. I recommend freezing 2 cup portions in freezer-safe silicon bags.
Thaw soup in the fridge overnight. Reheat in a saucepan over medium heat, stir in the cooked pasta and serve hot. Since we usually eat soups for dinner, I tend to leave the frozen soup in the fridge through the day. That way, it is ready for dinner.
Never ever refreeze thawed frozen food. This is highly unhygienic and poses a health hazard.

Variations

Grate in some cheese- My daughter loves some parmesan but I am partial to sharp cheddar. You can also add some parmesan rinds to your soup.
Throw in more veggies– Bell peppers, cauliflower, sweet corn, butternut squash, zucchini and baby potatoes are all fantastic in this soup.
Switch the carbs- You can use any short pasta of your choice or brown rice or even quinoa in this soup.
Add lots of fresh herbs– for a refreshing twist to this soup. I love adding fresh parsley along with the basil.
Blend it up – and make it a super creamy soup. Psst..this is a great way to get kids to eat the veggies and chickpeas.
Try different spices and herbs– You can also use bay leaf, paprika, dried rosemary and pepper flakes.
Use a different bean or a mix- because why not? A combination of canned white beans and garbanzo work wonderfully well here.
For a low carb version, skip the pasta fully and make the recipe as is.
Add more toppings – to make it interesting. Croutons, herby crackers, potato chips, crispy roasted chickpeas, or even tortilla chips (maybe a Mexican and Italian fusion, here?) are so good.

Recipe Notes

This soup is a spin off of the Italian style Pasta e Ceci , which is a rustic stew with loads of veggies and pasta. But this is not the authentic version since authentic versions use wine and cheese.
You can make this soup in the Instant pot or on the stove top. Either way, all we need is one pot. Please refer to the Method section for more details.
Since we are wary of salt, I have used low sodium vegetable stock to make this recipe. You can also use vegetarian bouillon cubes for this soup. Combine 2 vegetarian bouillon cubes with 2 cups hot water and use this in place of the stock.
If you want a cheesy flavor to this soup, add 2 tsp nutritional yeast flakes to this vegan chickpea soup recipe.
Add the baby spinach only at the end after the soup is cooked. We do not want to over cook the spinach here.
Do not forget to stir everything up after you add the broth. This helps in deglazing and preventing BURN signal in the Instant Pot.
For stovetop cooking, I recommend making this soup in a heavy bottomed pan like a Dutch oven. I love my trusted 5 quart Dutch oven for this.
We love herbs like fresh basil in our soups. If you cannot source fresh herbs, use dried ones. A word of caution here- dried herbs are more potent than fresh ones. So use only 1/3 of the recommended amount of fresh herbs. This applies to most recipes. For example, if 1 tbsp chopped fresh basil is called for in a recipe, you will need one 1 tsp of dried basil.
Since this soup is thick like a stew, I added a cup of water to adjust the consistency and make it soupy. You can skip this step if you prefer it to be thick.

a-bowl-of-delicious-Italian-vegan-chickpea-soup-placed-over-a-burlap-mat — A big bowl of hearty chickpea soup served with freshly baked bread

Serving suggestions

If I am not adding pasta to my soup, I serve this with some of my no knead focaccia or cheesy pull apart bread. We also love eating a salad alongside this to make it a wholesome meal.

Our favorite salads with this soupy stew are this Persian Shirazi salad, smashed cucumber salad or this apple and cucumber salad.

Love chickpeas?

If you enjoy chickpeas, then here are some more recipes using these beans. Try one of these recipes and let us know how it turned out to be in the comments.

Method

How to make chickpeas soup with pasta in the Instant Pot?

Insert the inner pot into the Instant Pot. Plug in the Instant pot and press SAUTE-NORMAL. Set the timer to 8 minutes.

Steps 1 and 2

When the display reads HOT, add the extra virgin olive oil. Once the oil is hot, add the chopped garlic and saute till it begins to brown.

Steps 3 and 4

Now, add the finely chopped onions and fry till onions are pink and translucent. Immediately, tip in the chopped green beans, diced carrots and chopped celery.

Steps 5 and 6

Stir to mix. Drain the canned chickpeas in a colander, rinse once and add them to the inner pot. Now, add the orzo.

Steps 7 and 8

Next, add the fresh basil and canned diced tomatoes.

Steps 9 and 10

Pour the broth over this mixture. Stir once or twice to combine.

Steps 11 and 12

Addthe dried oregano, dried parsley, dried thyme and dried oregano. Stir well to combine.

Tip in the salt and freshly cracked pepper. Stir once. PRESS CANCEL.

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

Press PRESSURE COOK-HIGH PRESSURE and set the timer to 5 minutes. Wait for the cooking cycle to complete. Once the cooking cycle has completed, press CANCEL and do a controlled quick pressure release by turning the VALVE to VENTING.

Steps 13 and 14

Open the lid and add the baby spinach leaves. Stir to combine.

Steps 15 and 16

Press SAUTE MODE-NORMAL and set the timer to 2 minutes. Add 1 cup water to adjust the consistency. Allow the soup to simmer through the SAUTE cycle. When done, garnish with fresh basil and parsley.

Serve hot with preferred toppings.

Stovetop soup

Heat a heavy bottomed 5 quart pan (such as a Dutch oven) with 1 tablespoon olive oil. Add the garlic and when it begins to brown, add the onions.

Saute the onions till they are pink and soft. Tip in the chopped veggies and drained chickpeas. Stir to combine.

Add the canned diced tomatoes along with the broth, dried herbs, spices and salt. Mix well and allow this to come to a boil.

When ready, add the orzo and 1 cup hot boiling water, stir well and cook till the pasta is al dente. This takes roughly 8 to 10 minutes. Please refer the package for more information on cooking time.

Once the pasta has cooked, garnish with fresh basil and parsley. Serve hot with toppings of your choice.

easy-chickpeas-soup-with-canned-chickpeas — One pot garbanzo bean soup served in a bowl

Print Recipe

4.50 from 6 votes

Quick & Easy Garbanzo Bean Soup

This hearty, comforting and nutritious soup with chickpeas and short pasta is ready in under 30 minutes and is a fabulous weeknight fall meal.

Prep Time10

Cook Time16

Course: Main Course, Mains

Cuisine: Italian, Mediterranean

Servings:

Calories: 154kcal

Equipment

1 6 qt Instant Pot or a similar capacity heavy bottomed pan for stove top cooking
1 sharp knife
1 chopping board

Ingredients

1 tbsp extra virgin olive oil
1 cup finely chopped onions
2 garlic cloves peeled and chopped finely
3/4 cup diced carrots
3/4 cup sliced celery
1/2 cup chopped green beans
1 can canned chickpeas Drain chickpeas and use in soup. (15 oz can used here)
1 can diced tomatoes 14 oz can used here
1/4 cup orzo
2 tbsp fresh basil torn roughly
2 cup vegetable stock
1 tsp dried oregano
1/2 tsp dried thyme
1 tsp dried parsley
3 tsp cracked black pepper or adjust to taste
Kosher salt to taste
1 cup fresh baby spinach
1 cup water to adjust consistency

For finishing

1 tbsp fresh parsley chopped
1 tbsp fresh basil chopped

Instructions

Instant Pot Soup

Insert the inner pot into the Instant Pot. Plug in the Instant pot and press SAUTE-NORMAL. Set the timer to 8 minutes.
When the display reads HOT, add the extra virgin olive oil. Once the oil is hot, add the chopped garlic and saute till it begins to brown.
Now, add the finely chopped onions and fry till onions are pink and translucent.
Immediately, tip in the chopped green beans, diced carrots and chopped celery. Stir to mix.
Drain the canned chickpeas in a colander, rinse once and add them to the inner pot. Now, add the orzo.
Add the fresh basil followed by the canned diced tomatoes.
Pour the stock over this mixture. Stir once or twice to deglaze the pot and combine everything well.
Add the dried oregano, dried parsley, dried thyme and dried oregano. Stir well to combine.
Tip in the salt and freshly cracked pepper. Stir once. PRESS CANCEL.
Ensure that the sealing ring has been fitted properly into the Instant pot lid. Close the lid and turn the VALVE to SEALING.
Press PRESSURE COOK-HIGH PRESSURE and set the timer to 5 minutes. Wait for the cooking cycle to complete. Once the cooking cycle has completed, press CANCEL and do a controlled quick pressure release by turning the VALVE to VENTING.
Open the lid and add the baby spinach leaves. Stir to combine.
Press SAUTE MODE-NORMAL and set the timer to 2 minutes. Add 1 cup water to adjust the consistency. Allow the soup to simmer through the SAUTE cycle. When done, garnish with fresh basil and parsley.
Serve hot with preferred toppings.

Stovetop soup

Heat a heavy bottomed 5 quart pan (such as a Dutch oven) with 1 tbsp olive oil. Add the garlic and when it begins to brown, add the onions.
Saute the onions till they are pink and soft. Tip in the chopped veggies and drained chickpeas. Stir to combine.
Add the canned diced tomatoes along with the broth, dried herbs, spices and salt. Mix well and allow this to come to a boil.
When ready, add the orzo, stir well and cook till the pasta is al dente. This takes roughly 8 to 10 minutes. Please refer the package for more information on cooking time.
Once the pasta has cooked, garnish with fresh basil and parsley. Serve hot with toppings of your choice.

Notes

This soup is a spin off of the Italian style Pasta e Ceci , which is a rustic stew with loads of veggies and pasta. But this is not the authentic version since authentic versions use wine and cheese.
You can make this soup in the Instant pot or on the stove top. Either way, all we need is one pot. Please refer to the Method section for more details.
Since we are wary of salt, I have used low sodium vegetable stock to make this recipe. You can also use vegetarian bouillon cubes for this soup. Combine 2 vegetarian bouillon cubes with 2 cups hot water and use this in place of the stock.
If you want a cheesy flavor to this soup, add 2 tsp nutritional yeast flakes to this vegan chickpea soup recipe.
Add the baby spinach only at the end after the soup is cooked. We do not want to over cook the spinach here.
Do not forget to stir everything up after you add the broth. This helps in deglazing and preventing BURN signal in the Instant Pot.
For stovetop cooking, I recommend making this soup in a heavy bottomed pan like a Dutch oven. I love my trusted 5 quart Dutch oven for this.
We love herbs like fresh basil in our soups. If you cannot source fresh herbs, use dried ones. A word of caution here- dried herbs are more potent than fresh ones. So use only 1/3 of the recommended amount of fresh herbs. This applies to most recipes. For example, if 1 tbsp chopped fresh basil is called for in a recipe, you will need one 1 tsp of dried basil.
Since this soup is thick like a stew, I added a cup of water to adjust the consistency and make it soupy. You can skip this step if you prefer it to be thick.

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!

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

Easy Paneer Biryani

September 12, 2022 By anusha Leave a Comment

Does Paneer Biryani even need an introduction? While Biryani is mostly made with meat, this recipe uses Paneer, an Indian cottage cheese, whole spices, flavorful long grained basmati rice and all the usual suspects. Rich, filling and indulgent, this dish is just what you need for those potluck parties or small gatherings.

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

a-bowl-of-paneer-biryani-served-in-a-white-platter-with-onion-raita-and-cutlery-by-the-side — Easy pressure cooker paneer biryani served with onion raita

While I do enjoy making Vegetable Dum Biryani once in a while, it is definitely not on the cards when I m in a rush or just want to have an indulgent meal but not ready for the hard work.

That is exactly why this biryani is my favorite recipe. In this post, I will share how to make this dish in the Instant pot and on the stove top.

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Ingredients

Let’s break down this recipe into two blocks. The first block involves marinating paneer. The second one is combining the marinated paneer and rice.

For marinating paneer-

Thick yogurt- We need good quality fresh thick yogurt for this recipe. Before adding all the ingredients, whisk the yogurt until smooth.
Spices– Basic spices are all we need here. Red chili powder, Garam Masala, Coriander powder, turmeric powder and salt does the trick.
Ginger garlic paste– lends a wonderful flavor.
Kewra or screw pine water– this is a special flavoring ingredient that adds a restaurant style touch to this recipe. It is optional but highly recommended. You can find this is most Indian grocery stores.
Ghee– improves the flavor and fragrance of the marinade.
Salt to taste.

For the Biryani-

ingredients-for-paneer-biryani — Ingredients needed for making paneer biryani

Oil and ghee – a combination of both helps keep the grains of rice separate and fluffy even after the biryani cools down.
Whole spices– no biryani is complete without whole spices. Bay leaves, mace, cloves, cinnamon and green cardamom are an absolute must to make a splendid biryani.
Onions– is a must for this biryani.
Basmati rice– Since we are cooking this in the pressure cooker, do not soak the rice for more time than mentioned here.
Water– to cook the biryani
Mint leaves and cilantro leaves– for enhancing the flavor.
Saffron infused milk– to make this a rich and indulgent dish.
Nuts and raisins– to add some crunch, texture and a hint of sweet.

Make ahead, shelf life and storage

This biryani tastes best when eaten right after making. Leftovers keep well in the fridge for 1 day. I have not tested beyond this.

Allow the biryani to come to room temperature for a few minutes. Reheat leftovers by steaming in the Instant pot or a regular steamer for 5 to 6 minutes.

Serving suggestions

We love biryani with Raita. To make this a wholesome meal, serve this with

Dal ,

Some Jodhpuri Aloo,

This refreshing Persian salad

and

A creamy Makhana Kheer.

Dietary Specifications

While this biryani is not vegan or free from dairy, it is gluten-free and soy-free. Since the star ingredient of this recipe is Paneer, I do not recommend switching it with tofu.

However, you can follow the same recipe with cooked baby potatoes. Pressure cook baby potatoes till fork tender. Peel.

Marinate the baby potatoes and proceed to make Biryani. To make this a vegan Biryani, use cashew yogurt instead of dairy yogurt and only oil to make this dish.

Recipe Notes

Use thick yogurt for marinating the paneer. Plain unsweetened Greek yogurt also works well here.
You can use store bought or homemade paneer over here. If you are using frozen paneer, thaw the paneer in hot water. Once soft, drain it in a colander and pat dry. Use the paneer only after draining and patting it dry.
Do not sauté the marinated paneer for a long time. This will make the paneer rubbery and chewy.
Soak the rice only for 20 minutes and not longer than mentioned here.
If you are making this recipe in a stove top pressure cooker, cook for just one whistle and immediately release the pressure by lifting up the weight. Let the biryani sit for 10 minutes before opening the lid.
Using Kewra water (screw pine water) is optional but recommended.
Follow the rice and water proportion to the T as mentioned here for a perfectly fluffy biryani.
To make this dish richer, you can also add caramelized onions or golden fried onions as a topping.

Method

Prep work

Add the yogurt, ghee, spice powders and salt to a mixing bowl. Whisk well to a smooth mixture. Toss the paneer cubes into this and gently combine. Let this sit for 20 minutes in the fridge.

Heat 2 tbsp milk in a sauce pan. Add saffron strands to it and let it sit. This is our saffron infused milk.

While the paneer is marinating, gather the remaining ingredients, chop the onions and keep the rest ready.

Wash the rice in a colander. Add the washed rice to a mixing bowl along with 1 cup of water. Let it soak for 20 minutes. Start a kitchen timer to note the soaking time.

Instant Pot Paneer Biryani

Insert the inner pot into the instant pot. Plug in and press SAUTE MODE on NORMAL and set the timer to 8 minutes.

Wait for the display to read HOT. When it does, add the oil and melted ghee. After 1 minute, add the whole spices (bay leaf, cardamom, cloves, cinnamon, mace and star anise).

When the spices crackle, add the onions and salt. Mix well. Saute till the onions are pink and soft.

Now, add the marinated paneer. Stir well to combine. Cook for just 1 minute.

Add the mint leaves next and fry for 30 seconds.

Drain the rice in a colander. Add the soaked rice to the pot along with 1 cup water, 1tbsp freshly squeezed lemon juice,

Tip in the Kewra water and the saffron infused milk.

Stir to combine and deglaze the pot. Press CANCEL.

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

Press PRESSURE COOK-LOW PRESSURE and set the timer to 3 minutes. Wait for the cooking cycle to complete.

While the biryani is cooking, heat a pan with 1 tsp ghee. Add the cashews and fry on medium heat till they are golden. Now, add the raisins and fry till they are golden and plump. Drain and set aside.

When the cooking cycle is complete, wait 5 minutes for the pressure to release naturally. After 5 minutes of natural pressure release, do a quick pressure release by turning the VALVE to VENTING.

Open the lid, add the fried cashews, raisins and more fresh mint and cilantro.

Gently combine using a fork to fluff up the rice. Serve hot with chilled Raita and fried Pappadums.

Pressure cooker Paneer Biryani

Heat a 3 liter deep pressure pan with oil and melted ghee. Add the whole spices and wait for them to crackle. When the spices crackle, add the finely chopped onions along with fresh mint.

Saute till onions are pink and soft and the mint leaves are wilted. Now, add the marinated paneer and stir to combine. Cook this mixture for just 1 minute on medium heat.

Drain the soaked rice in a colander completely. Add the soaked rice along with 1 cup water, the saffron infused milk and Kewra water. Stir well to combine.

Close the cooker and put the weight on. Cook on medium flame for just 1 whistle. After 1 whistle, lift the whistle up and release the pressure.

Do not open the lid at this stage. Let the cooker sit unopened for 10 minutes. After 10 minutes, open the lid, add the fried nuts and raisins. Tip in the remaining mint and cilantro.

Mix gently using a silicon ladle, wooden ladle or fork. Serve immediately.

easy-pressure-cooker-paneer-biryani-served-in-a-white-bowl — Pressure cooker paneer biryani garnished with nuts, raisins, fresh mint and cilantro.

More Biryani Recipes

Print Recipe

5 from 1 vote

Easy Paneer Biryani

Paneer Biryani is a delicious and indulgent one pot Biryani. Make this fuss free recipe in the Instant pot or pressure cooker and serve with some chilled raita.

Prep Time20

Cook Time12

Standing time5

Course: Main Course, Mains, Sides

Cuisine: Indian, North Indian

Servings:

Calories: 487kcal

Equipment

1 6 quart Instant Pot or 3 liter pressure cooker
1 Mixing bowl
1 set measuring spoons and cups

Ingredients

For the Paneer marinade

1/2 cup thick yogurt 1 cup = 240 ml
1 tsp red chilli powder
3/4 tsp turmeric powder
1 tsp garam masala
3/4 tsp coriander powder
Salt to taste
1 tsp ginger garlic paste
1 tsp ghee
200 grams Paneer cut into cubes (200 grams= 7 oz)

For the saffron infused milk

2 tbsp milk
6 to 7 strands saffron

For the biryani

1 tbsp oil
1 tbsp melted ghee
1 bay leaf
2 cloves
2 green cardamoms
1 star anise
1 mace
1/2 inch cinnamon stick
1 cup finely chopped onions
20 fresh mint leaves
2 tbsp finely chopped cilantro leaves
1 cup Basmati rice soaked in 1 cup water for 20 minutes
1 cup water
Salt to taste
1 tsp Screw pine water or use food grade rose water

For garnish

10 fresh mint leaves
1 tbsp finely chopped cilantro leaves
1 tsp ghee
1 tbsp chopped cashews
1 tbsp raisins

Instructions

Prep work

Add the yogurt, ghee, spice powders and salt to a mixing bowl. Whisk well to a smooth mixture. Toss the paneer cubes into this and gently combine. Let this sit for 20 minutes in the fridge.
Heat 2 tbsp milk in a sauce pan. Add saffron strands to it and let it sit. This is the saffron infused milk.
While the paneer is marinating, gather the remaining ingredients, chop the onions and keep the rest ready.
Wash the rice in a colander. Add the washed rice to a mixing bowl along with 1 cup of water. Let it soak for 20 minutes. Start a kitchen timer to note the soaking time.

Instant Pot Paneer Biryani

Insert the inner pot into the instant pot. Plug in and press SAUTE MODE on NORMAL and set the timer to 8 minutes.
Wait for the display to read HOT. When it does, add the oil and melted ghee. After 1 minute, add the whole spices (bay leaf, cardamom, cloves, cinnamon, mace and star anise).
When the spices crackle, add the onions and salt. Mix well. Saute till the onions are pink and soft.
Now, add the marinated paneer along with the mint leaves. Stir well to combine. Cook for just 1 minute.
Drain the rice in a colander. Add the soaked rice to the pot along with 1 cup water, Kewra water and the saffron infused milk.
Stir to combine and deglaze the pot to avoid any burning. Press CANCEL. Ensure that the sealing ring has been fitted properly into the Instant pot lid. Close the lid and turn the VALVE to SEALING.
Press PRESSURE COOK-LOW PRESSURE and set the timer to 3 minutes. Wait for the cooking cycle to complete.
While the biryani is cooking, heat a pan with 1 tsp ghee. Add the cashews and fry on medium heat till they are golden. Now, add the raisins and fry till they are golden and plump. Drain and set aside.
When the cooking cycle is complete, wait 5 minutes for the pressure to release naturally. After 5 minutes of natural pressure release, do a quick pressure release by turning the VALVE to VENTING.
Open the lid, add the fried cashews, raisins and more fresh mint and cilantro. Gently combine using a fork to fluff up the rice. Serve hot with chilled Raita and fried Pappadums.

Pressure cooker Paneer Biryani

Heat a 3 liter deep pressure pan with oil and melted ghee. Add the whole spices and wait for them to crackle. When the spices crackle, add the finely chopped onions along with fresh mint.
Saute till onions are pink and soft and the mint leaves are wilted. Now, add the marinated paneer and stir to combine. Cook this mixture for just 1 minute on medium heat.
Drain the soaked rice in a colander completely. Add the soaked rice along with 1 cup water, the saffron infused milk and Kewra water. Stir well to combine.
Close the cooker and put the weight on. Cook on medium flame for just 1 whistle. After 1 whistle, lift the whistle up and release the pressure.
Do not open the lid at this stage. Let the cooker sit unopened for 10 minutes. After 10 minutes, open the lid, add the fried nuts and raisins. Tip in the remaining mint and cilantro.
Mix gently using a silicon ladle, wooden ladle or fork. Serve immediately.

For Instant Pot & Air Fryer Recipes

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

Disclaimer

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

Nutrition

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

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

Aloo Gobi (Potato & Cauliflower Curry)

September 12, 2022 By anusha 3 Comments

Aloo Gobi is a popular Indian curry made using potatoes and cauliflower. Now, that combination is quite hard to resist, isn’t it? This mildly spicy curry is perfect for weeknight dinners and lazy weekend meals. We also love ordering this when we are eating out. Our favorite combination is Dal, Jeera rice and this flavor packed curry. In this post, I will share how to make this curry and some variations too.

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

a-bowl-of-aloo-gobi-served-in-a-black-shallow-bowl — Delicious Indian potato and cauliflower curry garnished with cilantro.

My favorite vegetable, as a kid, was cauliflower. Adulthood kind of changes so many things. Today, I eat all vegetables and do not have a preferences. I digress. Coming back to the recipe, no one likes soggy cauliflower.

When I made this curry a few times in my initial days, I often ended up with soggy cauliflower that had lost its bite. Ew.. such a put off, I tell ya. Over the years, as my repertoire expanded and my experience handling this veggie increased, I have figured out how to get it right.

So, let’s get started making this classic curry that is everyone’s favorite. Be sure to read my recipe notes and tips to make the best Aloo Gobi ever.

To get this dish right, it is crucial to cook the veggies till they are tender and cooked but not soggy.

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Why this recipe works-

This is such a versatile curry that everyone loves.
It is a naturally vegan and gluten-free recipe. It is amazing that most Indian food can be made vegan-friendly in a moment’s notice without any fancy ingredients. This recipe is a great example for that.
You can serve it with anything and everything! Think Naan, Pita, Jeera rice, everyday Phulkas or even just plain steamed rice.
Easily serves a crowd and you can double or triple the recipe in a pinch.
You can tweak the cooking method according to your convenience. I will come to that in just a moment.

Ingredients

Potatoes- I personally prefer russet potatoes. If anything, choose starchy potatoes because they complement the cauliflower beautifully.
Cauliflower- Use fresh cauliflower. Trim the stalks and separate out the florets to bite sized pieces to ensure even cooking.
Oil- While my preference is peanut oil, any neutral flavored vegetable oil works well. No EVOO or coconut oil, please!
Whole spices- Cumin seeds and crushed dried Kasuri Methi are what we need today. No curry is complete without cumin. Kasuri Methi is dried fenugreek leaves. This lends a unique flavor and aroma to the curry. While I highly recommend it, skip this if you cannot source it.
Onions and tomatoes- Give body, volume and flavor to this recipe.
Ginger garlic paste- Prevents gas and flatulence that is usually the case when someone eats potatoes and cauliflowers.
Spice powders– Red chili powder, garam masala, coriander powder, Aamchur powder and turmeric powder are what we will use for this recipe.
Tomato ketchup– My secret ingredient that takes this recipe up a notch and makes it very similar to the ones you eat at a restaurant.
Cilantro- Yes…lots of fresh cilantro to make this a stellar curry.

Dietary specifications

This cauliflower and potato curry is naturally vegan and free from gluten. It is also free from nuts, soy and sesame. When using tomato ketchup, make sure it is gluten-free and check for other allergens.

Make-ahead, shelf life and storage

You can make this dish 3 days ahead of time. Keep refrigerated in a clean and covered air-tight container. Allow it to come to room temperature for 20 minutes.

Microwave on medium power for 3 to 4 minutes or reheat gently in a frying pan. Serve hot.

Frequently asked questions

What is the best potato for making this dish?

Use starchy potatoes like Yukon Gold, Idaho or Russet for this recipe. They are perfect for pan frying and meld well with the gravy base.

What is Aamchur powder?

Aamchur powder is ground dried mango. This is a tangy spice blend that is used in many Punjabi and Gujarati dishes. You can finish this curry with a squeeze of lemon juice if you do not have this spice powder.

What to do with leftover curry?

This dish is so versatile! Use leftovers to stuff into sandwiches, pita breads or toss it with some rice and make a Masala Bath spin off. This curry works well in tacos or quesadillas too.

Can I freeze this?

Yes, Aloo Gobi freezes very well and does not lose its texture after freezing. You can freeze this curry for 3 months.

How to freeze?

To freeze this Indian potato and cauliflower curry, divide into 1.5 cup portions, place in a freezer safe bag, label and freeze. Thaw overnight in the fridge, reheat gently and serve. Do not refreeze after thawing.

Can I make this in the air fryer?

Yes! Please read the Air fryer method section to know how to make this curry in the air fryer or in the oven for a tray bake version.

Recipe Notes

Chop potatoes into thin slices or into even sized cubes. This helps in quick and even cooking.
The most time consuming part about this recipe is pan frying the cauliflower and potatoes. This step alone takes 15 to 20 minutes.
Authentic recipes call for deep frying the cauliflower and potatoes. In fact, some restaurants deep fry the veggies. But I prefer pan frying to cut down on the calories.
Rinse your cauliflower and pat dry thoroughly. Any moisture in the cauliflower will make it limp and soggy. This is definitely not the texture we want.
Do not add salt to the cauliflower and potatoes while pan-frying them. Adding salt releases moisture which in turn will lead to over cooking the veggies.
You just need to fry the cauliflower and potatoes till they have some golden brown spots on them. We are not going to fry them fully since they will continue to cook in the gravy base.
Frying the potatoes and cauliflower before tossing them in the gravy base is very crucial in preventing soggy cauliflower and mushy potatoes. This step is super important to making the best version of this recipe.
If you find that pan frying the veggies are time consuming, you can roast the veggies in the air fryer or oven and then toss them into the curry. Refer to the air fryer and oven methods for more information.
If you do not have Aamchur powder, then add 1 tbsp freshly squeezed lemon juice after the dish is done.
Tomato paste is a good substitute for the tomatoes. Use 2 tbsp tomato paste for this recipe. But you will have a slightly drier version of this curry.
Adding tomato ketchup enhances the flavor and brings a restaurant like or Dhaba style flavor to the dish. This is optional but highly recommended.
I am in the process of testing this recipe in the Instant Pot. I will definitely share the method once I have perfected the recipe.

Variations

No onion and garlic version– Skip the ginger garlic paste and onions. Instead, use 2 tsp finely minced ginger and 1.25 cups finely chopped tomatoes for the gravy base for a onion and garlic free version of this dish.
No tomato version– Usually, the restaurant version of this recipe has tomatoes. If you want a dry curry or simply do not have tomatoes, skip the tomatoes and the ketchup completely. This version is great as a quesadilla filling or a taco filling.
Steamed version- If you want to make a curry that is low in oil and not greasy, then you can parboil the cauliflowers and potatoes till tender. Drain them fully and use them in this recipe. Or you can steam the veggies for 10 minutes and use them in the curry.
Add some cubed bell peppers (capsicum) while sauteeing the onions for a different flavor. Or stir in some green peas just five minutes before finishing the curry.
If you want a runny curry, much like this Chana Masala, I recommend adding 1 cup of coconut milk to the curry towards the end and simmering it on low heat for 1 to 2 minutes. Finish with a generous garnish of cilantro and a squeeze of lemon juice.
When making this dish in the air fryer or in the oven, make sure to mix the cauliflower and potatoes well. The spices and the oil must coat the veggies evenly.

Air fryer Aloo Gobi

To make this in the air fryer, preheat the air fryer to 204C (400F). Add the cauliflower florets, onions, cumin seeds, ginger garlic paste, spice powders, tomatoes and potatoes to mixing bowl. Skip the ketchup in this version.

Drizzle oil over this and toss well to combine. Spray oil on the inside of the air fryer basket. Arrange the cauliflower mixture in a single layer without overcrowding the pan.

Air fry for 12 to 15 minutes, shaking the basket at the half way mark (6 to 7 mins). Once done, garnish with cilantro and finish with a squeeze of lemon juice.

Aloo Gobi Tray Bake (Oven roasted)

If you do not have an air fryer, you can make this in the oven too. Preheat your oven to 400f (204C). Line a baking dish with parchment. The clean up is easier this way.

Arrange the cauliflower potato mixture in a single layer on the baking tray without any overlaps.

Bake for 20 minutes, tossing the veggies at the half way mark (10 minutes) or until the potatoes and cauliflowers are golden and roasted.

Serving Suggestions

Method

Prep work

Separate the florets of the cauliflower. You will need florets that are 2 to 3 inches along with the stem. Do not use stems that are hard and mature since they take a while to cook.

Dice the potatoes into 1 inch cubes or thin slices. Chop the other ingredients, assemble the other ingredients and set aside.

Fry the cauliflower and potatoes

Heat a heavy bottomed pan like a cast iron skillet or a 5 quart Dutch oven with oil. I have used a 4.5 quart Dutch oven here.

Add the cauliflower and toss well, making the oil coats the cauliflower. Cook on medium flame for 7 to 8 minutes. Now, add the potatoes and mix well. Continue to cook this mixture for another 12 to 13 minutes on medium heat, stirring every now and then.

When the potatoes and cauliflower have golden brown spots on them, they are done. Drain and set aside.

Making the curry

Add oil to the pan. Crackle the cumin seeds.

When done, add finely chopped onions and stir to combine.

Add ginger garlic paste, mix well and continue to cook till onions are pink and soft. We are not going to brown or caramelize the onions here.

Tip in the red chili powder, turmeric powder, salt, coriander powder and garam masala. Mix well and cook on low heat for 20 to 30 seconds.

Add the tomatoes and mix well. Now, add the tomato ketchup, stir well to combine and continue to cook till the mixture is mushy. The tomatoes should have broken down completely and become pulpy at this stage.

Add the cauliflower and potatoes with the Aamchur powder. Stir well to combine.

Cover and cook for 5 to 7 minutes on low heat, stirring every now and then. This will prevent the curry from sticking to the bottom of the pan.

Once done, finish with cilantro leaves. Stir once and serve hot.

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5 from 1 vote

Aloo Gobi

Aloo Gobi, Indian style potato and cauliflower curry, is a fantastic dish to serve with Naan or rice. This naturally vegan curry can easily be doubled and is freezer-friendly.

Prep Time10

Cook Time30

Course: Main Course, Mains

Cuisine: Indian, North Indian, Punjabi

Servings:

Calories: 167kcal

Equipment

1 heavy bottomed frying pan such as a cast iron skillet or dutch oven
1 Slotted ladle
1 chopping board
1 sharp chef's knife

Ingredients

For frying the potatoes and cauliflowers

2 tbsp oil
10.5 oz Cauliflower florets
10 oz diced potatoes

For the curry

1 tbsp oil
1.5 tsp cumin seeds
1 cup finely chopped onions
1.5 tsp ginger garlic paste
1 tsp red chilli powder
1.25 tsp coriander powder
1 tsp turmeric powder
3/4 tsp Garam masala
Kosher salt to taste
3/4 tsp Aamchur powder
3/4 cup finely chopped fresh tomatoes
1.5 tbsp Tomato ketchup
1.5 tsp Kasuri Methi
3 tbsp finely chopped cilantro

Instructions

Prep work

Separate the florets of the cauliflower. You will need florets that are 2 to 3 inches along with the stem. Do not use stems that are hard and mature since they take a while to cook.
Dice the potatoes into 1 inch cubes or thin slices. Chop the other ingredients, assemble the other ingredients and set aside.

Fry the cauliflower and potatoes

Heat a heavy bottomed pan like a cast iron skillet or a 5 quart Dutch oven with oil.
Add the cauliflower and toss well, making the oil coats the cauliflower. Cook on medium flame for 7 to 8 minutes. Now, add the potatoes and mix well. Continue to cook this mixture for another 12 to 13 minutes on medium heat, stirring every now and then.
When the potatoes and cauliflower have golden brown spots on them, they are done. Drain and set aside.

Making the curry

Add oil to the pan. Crackle the cumin seeds.
When done, add finely chopped onions and stir to combine. Add ginger garlic paste, mix well and continue to cook till onions are pink and soft..
Tip in the red chili powder, turmeric powder, salt, coriander powder and garam masala. Mix well and cook on low heat for 20 to 30 seconds.
Add the tomatoes and mix well. Now, add the tomato ketchup, stir well to combine and continue to cook till the mixture is mushy. The tomatoes should have broken down completely and become pulpy at this stage.
Add the cauliflower and potatoes with the Aamchur powder. Stir well to combine.
Cover and cook for 5 to 7 minutes on low heat, stirring every now and then. This will prevent the curry from sticking to the bottom of the pan.
Once done, finish with cilantro leaves. Stir once and serve hot.

Notes

Chop potatoes into thin slices or into even sized cubes. This helps in quick and even cooking.
The most time consuming part about this recipe is pan frying the cauliflower and potatoes. This step alone takes 15 to 20 minutes.
Authentic recipes call for deep frying the cauliflower and potatoes. In fact, some restaurants do this too. But I prefer pan frying to cut down on the calories.
Rinse your cauliflower and pat dry thoroughly. Any moisture in the cauliflower will make it limp and soggy. This is definitely not the texture we want.
Do not add salt to the cauliflower and potatoes while pan-frying them.
You just need to fry the cauliflower and potatoes till they have some golden brown spots on them. We are not going to fry them fully since they will continue to cook in the gravy base.
Frying the potatoes and cauliflower before tossing them in the gravy base is very crucial in preventing soggy cauliflower and mushy potatoes. This step is super important to making the best version of this recipe.
If you find that pan frying the veggies are time consuming, you can roast the veggies in the air fryer or oven and then toss them into the curry. Refer to the air fryer and oven methods for more information.
If you do not have Aamchur powder, then add 1 tbsp freshly squeezed lemon juice after the dish is done.
Tomato paste is a good substitute for the tomatoes. But you will have a slightly drier version of this curry.
Adding tomato ketchup enhances the flavor and brings a restaurant like or Dhaba style flavor to the dish. This is optional but highly recommended.

For Instant Pot & Air Fryer Recipes

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

Disclaimer

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

Nutrition

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

Crispy Air Fryer Tofu

September 5, 2022 By anusha Leave a Comment

Making the perfect crispy air fryer tofu is so easy. This protein packed appetizer can be made quickly and is perfect for meal prep too. Easy, effortless and quick, you can use this dish to make nutritious meals or serve this as a starter with a spicy dipping sauce.

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air-fryer-tofu-served-with-a-spicy-dipping-sauce — Crispy air fried tofu with spicy sauce

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My recipe is an Asian spin. We have all the Umami, great flavors and high nutrition in this easy dish. Before we begin, let us address a few doubts that come up frequently.

What is tofu?

They make tofu with soy beans. Also known as bean curd, this is high in protein. The process of making tofu begins by coagulating soy milk and then pressing the resultant curds. In many south east Asian countries, this is a staple food.

Types of tofu

If you are a first time tofu buyer, then the varieties out there may overwhelm you. Allow me to explain the different types of tofu you may come across in an Asian store or even at a supermarket.

Extra firm tofu

Tofu can be firm, soft, silken or extra firm in texture. Extra firm tofu is very dense and has minimal moisture/ water content. This is great for stir fries, pan fried tofu and in dishes like this recipe.

Silken tofu

Then, we have the silken tofu. Silken tofu is made differently. Unlike firm tofu that is pressed to squeeze out all the water, silken tofu is just soy milk coagulated and allowed to set on its own till firm. As a result, this variety is silkier and has lot more water than regular firm tofu.

How to buy tofu?

The choice of your tofu will depend on what you plan to cook with it.

Choose extra firm or firm tofu for stir fries, scrambled tofu, to toss into curry bases or for any recipe that calls for pan-frying the tofu.

You can use silken tofu to make puddings, sauces, dips and even in baking. It is a fantastic egg replacement. Try this vegan ranch sauce which uses silken tofu as the base to begin with.

Should you press tofu?

This is the biggest doubt most beginner cooks have. Let’s get this out of the way, shall we? The short answer is yes and no. Here is why-

Before we get into the debate, let us try and understand why we should press tofu. Tofu has a lot of water even after all the pressing it goes through. It is like a block of sponge that can absorb a lot of liquid.

Now, when we press out the excess water, we essentially dry out the tofu. Drier the tofu, the more marinade it absorbs. The end result is a flavorful meaty dish.

You should press your tofu if are marinating it. Otherwise, I really will not bother because it is just one extra step. Extra firm and firm tofu do well without pressing in curry recipes.

If you are planning to pan fry the tofu to achieve a crisp outer crust, then I recommend that you press it. Moisture does not do any good during pan-frying and alters the texture completely. So, yes, go ahead and press that tofu.

Should you invest in a tofu press?

My family loves tofu. I make this air fryer recipe so many times in a month. And I also tend to use tofu in fried rice or curry recipes too. So, I find a tofu press very useful and effective.

Invest in a tofu press if you eat it at least thrice a week. Otherwise, I think some heavy books and a mortar and pestle will give you equally good results.

How to press tofu?

Using heavy weights

Open the tofu and wash it once under running water. Pat dry using a lint-free kitchen towel. Line a deep dish with some kitchen towels. Place the tofu block over the towels. Cover the tofu with a few kitchen towels on the top as well.

Now, place a heavy wooden chopping board or a similar flat but heavy object. Place a mortar and pestle over this. And allow the tofu to release all the water. This will take sometime between 20 minutes to 1 hour, depending on how firm the tofu is.

By blotting them with paper towels

If you forgot to press your tofu, then you can cut them as per your recipe requirements. Place the cut tofu pieces over a layer of paper towels. Now, using another paper towel, blot them down by pressing over the cut tofu.

Using a tofu press

Here is also a picture of tofu being pressed using a tofu press. Tofu press come in different models. I bought mine from a small store near home. But you can check out Amazon for different models.

How long to press tofu?

The longer you press your tofu, the more water you draw out. Ideally, anywhere between 20 minutes to 40 minutes is recommended. But you do not need to press longer if you are not trying to achieve a crispy tofu.

For recipes like this tofu that is air fried, I recommend that you press the tofu for 15 minutes before you begin cooking.

Can you press tofu ahead of time and store it?

You can press tofu ahead of time and store it in the fridge only when you are going to use it up the same day.

Ingredients

Here is a list of all the stuff you need to make this recipe-

Tofu– I have used extra firm tofu for making this recipe and recommend this highly.
Cornstarch– for blotting out any excess moisture in the tofu and giving us that crispy outside.
Asian sesame oil– you have to try this if you have not. Using sesame oil gives the tofu a nutty flavor that is brilliant with the other aromatics used in this recipe.
Sesame seeds- lend a nice little bite.
Soy sauce– for a nice Asian flavor kick.
Garlic powder – I can never imagine tofu without garlic.
Salt and pepper.
Scallions and Thai basil for garnishing.

Make ahead, shelf life and storage

This dish is best enjoyed right after making it. The tofu loses its crispy texture as it cools down.

Store leftover tofu in an air tight container in the fridge. Before serving, allow it to come to room temperature by setting out on the counter for 20 minutes. Reheat in the air fryer for 2 to 3 minutes at 350C. You can store crispy tofu in the fridge for 3 days.

Recipe Notes

Please refer the ‘how to press tofu?’ section for more information on pressing tofu.
Cut the tofu into even sized squares for evenly crisp tofu.
Tossing the cubes in cornstarch helps it becoming crispy.
Preheating the air fryer helps in preventing the tofu from becoming leathery and chewy.

Serving suggestions

Tofu is a rich protein source. While this is a fantastic appetizer, you can also use this in these ways-

As a filling in wraps. Add lettuce, thinly sliced onions, cucumbers and carrots along with some Chili crisp and make an Asian inspired wrap.
In tacos, use this instead of beef or chicken or beans. Add a dumpling sauce as a topping and finish with a garnish of finely chopped cilantro.
Make Buddha bowls using this along with some Thai Basil fried rice and some steamed edamame.
Toss these tofu cubes into noodles, stir fries or fried rice for added protein.

Variations

Use a combination of soy and red chilli sauce along with garlic for a different flavor.
You can also 1/2 tsp finely minced ginger along with the rest of the ingredients.
Make an Indian version by tossing the tofu in Chaat Masala, red paprika and salt. Use regular vegetable oil for coating the tofu in the spice mixture.
Try Mexican style tofu by using Chipotle seasoning and ground cumin.

Method

Prep work

Press the tofu by placing the tofu block over a layer of paper towels. Place a layer of paper towels over the block. Now, add a heavy object like a cast iron skillet or mortar and pestle over the tofu.

After 15 minutes, discard the paper towels. Chop up the tofu into 1.5 inch squares. Place the chopped tofu squares in a mixing bowl.

Steps 3 & 4

Sprinkle corn starch over it and using a silicon spatula, gently toss. Make sure the cornstarch has coated the tofu evenly.

Steps 5 and 6

Add the sesame oil, soy sauce, salt, pepper, sesame seeds and garlic powder to the tofu. Toss well. Let this sit for 10 minutes.

Preheating the air fryer

While the tofu is marinating, preheat the air fryer at 375F for 4 minutes. I have a preset function and so I use this. If you do not have a preset Preheat function, then set the timings and temperature manually and preheat.

Steps 7 and 8

Arrange the marinated tofu in a single layer in the air fryer basket. Make sure there are no overlaps.

Steps 9 and 10

Air fry for 12 to 14 minutes until the tofu has crisped up on the outside. Toss the tofu gently around the halfway cooking mark ( 6 to 7 minutes) and continue to cook for the remaining time.

When done, garnish the tofu with chopped scallions and Thai basil leaves. Serve immediately.

easy-crisp-tofu-with-chili-sauce — Air fried crispy tofu garnished with scallions and Thai basil

More Air Fryer Recipes

air fried tofu served in an asymmetric rimmed bowl with red chili sauce. chopsticks by the bowl

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Crispy Air Fryer Tofu

This crispy air fryer tofu is packed with Asian flavors and vegan-friendly. It is a fantastic appetizer or a great stuffing for tacos and wraps too.

Prep Time25

Cook Time14

Course: Appetizer, Starter

Cuisine: Asian

Servings:

Calories: 97kcal

Equipment

1 Mixing bowl
1 heavy weight object or a tofu press (read blog post for more details)
1 set of measuring spoons and bowls
1 Air fryer

Ingredients

16 oz block extra firm tofu
1.5 tbsp cornstarch
1 tbsp Asian sesame oil
2 tbsp Soy sauce
1.5 tsp sesame seeds
1.5 tsp garlic powder
1.5 tsp ground white pepper
Salt to taste

For garnish

1 tbsp finely chopped scallions
1 tsp finely chopped Thai basil

Instructions

Prep work

Press the tofu by placing the tofu block over a layer of paper towels.
Place a layer of paper towels over the block.
Now, add a heavy object like a cast iron skillet or mortar and pestle over the tofu.
After 15 minutes, discard the paper towels.
Chop up the tofu into 1.5 inch squares. Place the chopped tofu squares in a mixing bowl.
Sprinkle corn starch over it and using a silicon spatula, gently toss. Make sure the cornstarch has coated the tofu evenly.

Marinating the tofu

Add the sesame oil, soy sauce, salt, pepper, sesame seeds and garlic powder to the tofu. Toss well. Let this sit for 10 minutes.
Preheating the air fryer
While the tofu is marinating, preheat the air fryer at 375F for 4 minutes.
Arrange the marinated tofu in a single layer in the air fryer basket. Make sure there are no overlaps.
Air fry for 12 to 14 minutes until the tofu has crisped up on the outside. Toss the tofu gently around the halfway cooking mark ( 6 to 7 minutes) and continue to cook for the remaining time.
When done, garnish the tofu with chopped scallions and Thai basil leaves. Serve immediately.

Notes

Please refer the ‘how to press tofu?’ section for more information on pressing tofu.
Cut the tofu into even sized squares for evenly crisp tofu.
Tossing the cubes in cornstarch helps it becoming crispy.
Preheating the air fryer helps in preventing the tofu from becoming leathery and chewy.

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!

Aviyal – Kerala Avial Recipe

August 24, 2022 By anusha 2 Comments

Avial or Aviyal is a Kerala style dish featuring a medley of vegetables in a coconut and yogurt sauce. This is a classic Onam Sadya recipe and has no onion and garlic in most cases. We use vegetables that are common in rural areas to make this creamy curry. My family loves to eat this dish with hot rice and fried Poppadums.

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Why I marvel at Indian cuisine, especially South Indian food, is that simple stuff always come together and make this flavor bomb of a dish. This dish that originates in Kerala is one such example.

History

Here is a little Avial trivia for you- People believe that this dish came together when Bheema, one of the Pandava brothers, was employed as a cook in King Virata’s palace. He had unexpected guests and was short on vegetables. So he combined whatever was on hand and this scrumptious dish was born.

Although it is a Kerala dish, it is quite popular in Tamil Nadu as well. In fact, in TN, we eat this with Adai, a lentil crepe.

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Ingredients

There are very few ingredients that you will need to make this recipe. But each one of them can make or break this dish. I do not recommend skipping or switching any of them. The only changes that can be made freely are omitting or including veggies of your choice.

There are two parts involved in making this dish. One is cooking the vegetables. The second is where we make the coconut paste.

Vegetables for Kerala Avial

For making this recipe, we will need vegetables that are common in the rural areas. This dish is quite the example of ‘eat local’ principle. Usually, we use a combination of root veggies, some kind of green beans and squash.

Root veggies

Yam, taro root, carrots and Chinese yam are commonly used. Carrots are a very recent inclusion, though.

Green beans

When I say green beans, I am referring to a variety of green beans available in India. We have yard long beans, field beans, regular green beans, the French beans, winged beans and cluster beans. Choose any two of these. My recommendations include cluster beans (Kothavarangai) and field beans ( Avarakkai)

Squash

Winter melon or ash gourd is an absolute must for making this recipe. There is something soothing and comforting about this slightly bland but juicy vegetable.

It absorbs all the flavors like a sponge and when you bite into one of those soft and juicy bits, it is an explosion of coconut, tangy yogurt and spice in your mouth.

If you are feeling adventurous, you can also add chayote squash. For people in the west, zucchini or even butternut is a great option. You can also look for frozen winter melon in Indian grocery stores.

Other vegetables

Now, if you want to make a stellar Avial, then you should also include drumsticks and unripe plantains. Like every Indian recipe, this one also has several versions.

I believe every household has its own combination of veggies they prefer. In our house, my mom and MIL add eggplants, unripe green tomatoes and raw mangoes. I admit, I love this combination.

Spice paste

Grated fresh coconut- this recipe thrives on coconut. If you do not have coconut, please do not attempt making this. While freshly grated coconut is preferred, you can also use frozen grated coconut. Make sure you thaw it before using. Desiccated coconut is a strict no.
Cumin seeds– Lend a wonderful flavor and aroma to this dish.
Green chilis– for heat.
Coconut oil– because you can and must make this dish only with coconut oil to fully justify the recipe and your efforts.
Water to adjust the consistency.
Turmeric powder– for flavor and color

Yogurt or curd

We will finish off this dish by adding sour yogurt that has been whisked smoothly. There are two versions of Avial. Some prefer adding yogurt and some don’t.

Since I grew up around people from Palakkad, they tend to add yogurt and I have adopted their version.

Variations

Avial without curd

As a rule of thumb, some souring agent is added to this dish. If you do not have curd on hand, then follow the recipe and skip adding the curd. You can also add tamarind juice instead.

In case you want to make this recipe with tamarind juice, then boil the tamarind juice with salt until the raw smell goes away. Add the cooked veggies to this. Now, stir in the coconut paste. Finish with a drizzle of coconut oil.

Adding turmeric

Just like how adding yogurt is not followed everywhere in Kerala, the same thing applies for turmeric too. Some people add ground turmeric while some don’t.

So, don’t be surprised if you are served white Avial somewhere. And you can also choose to skip it if desired.

Make ahead, meal prep and shelf life

I love this dish when everything has been cooked fresh. But sometimes, life happens and we may not have the luxury of time. If, for any reason, you want to make this ahead, here is what you can do.

Freezing veggies

Cook the veggies, let them cool fully and spread them in a single layer on a baking sheet. Freeze. Once the veggies are fully frozen, transfer to a freezer safe bag or box, label as ‘mixed veggies for Aviyal’ with date.

Whenever you want to make this, thaw the veggies at room temperature for 20 minutes. Steam in a steamer for 10 minutes. Then add the coconut paste, salt and yogurt. Mix well. Finish with coconut oil.

Leftover Avial keeps well in the fridge for 2 days. Bring to room temperature and serve. I do not recommend reheating this curry since there is yogurt added to it.

Recipe Notes

Chopping veggies

Chop the veggies into even sized pieces. By doing this, the veggies cook evenly and faster. To reduce cooking time, I prefer peeling taro roots, yam and unripe plantains and chopping them into smaller pieces as well.

Do not add the taro root and yam without washing them thoroughly and peeling them. The peel has lots of mud usually and washing and peeling is mandatory.

This dish usually features veggies that have been cut into bite size chunks. Do not chop the veggies finely. Finely chopped veggies tend to over cook and lose shape.

Spice paste

Skip adding water while grinding the coconut paste and use yogurt instead. Add 1 tbsp coconut oil while grinding this paste for a creamy base. Traditionally, yogurt and coconut oil are not added while grinding but this is something that I have done for a while now and we love it.

Add salt while cooking the vegetables. If you want to adjust the salt, add salt only after the dish has cooled down fully. Adding salt while the dish is hot will make it release water. The result will be a watered down Aviyal.

Other things to note-

Use only unsweetened fresh coconut for this recipe. You can find frozen unsweetened fresh coconut in the frozen vegetables aisle in Indian grocery stores or Asian stores.
If you cannot source all the veggies listed in the recipe, you can still make this dish with just moringa (drumstick), winter melon (white pumpkin), yam, unripe plantains, carrots and beans.
This dish has to be made in coconut oil. No other oil will give you that real Avial feel.
There is no tempering involved in this recipe. Again, there are regions in Kerala where they do temper this dish with mustard seeds and curry leaves. But in my version, we will simply finish this with a generous drizzle of coconut oil and plenty of curry leaves.

Dietary specifications

This vegetarian curry is naturally gluten free. It is also free from soy and nuts. If you are serving this to a crowd, please check for allergies to yam and other veggies.

Method

In this post, I will share how to make this dish in the Instant pot and on the stove top. Both methods are simple and easy.

Prep work

Wash, peel and chop the taro roots, yam and unripe plantains. Dunk all of them in a bowl of water. If you are using eggplants, remove the stalks, quarter them and add them to the water as well. Chop the remaining veggies evenly into bite sized pieces. Set aside.

Make the coconut paste

To a blender, add the fresh coconut, cumin seeds, green chillies, 1 tbsp yogurt and 1 tbsp coconut oil. Blend to a slightly coarse paste. Set aside.

Instant Pot Aviyal

Drain the taro, yam, plantains and eggplants in a colander. Insert the inner pot into the Instant Pot.

Arrange the drained veggies in one layer in the inner pot. Now, place the remaining chopped veggies in a single layer.

Add turmeric and salt along with 1 cup water. Stir once.

Plug in the Instant Pot, press PRESSURE COOK- HIGH PRESSURE and SET THE TIMER TO 4 MINUTES. TURN THE VALVE TO SEALING.

Wait for the cooking cycle to complete. Immediately, do a quick pressure release by turning the VALVE to VENTING.

When done, allow the dish to cool down fully.

Stir in the coconut paste along with the whisked yogurt. Mix well.

Finish with a drizzle of coconut oil and tip in the curry leaves.

Stove top method

To a deep and heavy bottomed pan, add 3 to 4 cups water. You will need enough water to immerse the chopped veggies. Add turmeric and salt to the water.

Now add the chopped veggies. Stir to mix well.

Cook this on medium heat until the veggies are cooked but can hold shape. This takes roughly 10 to 12 minutes, depending on how the veggies have been chopped.

When done, drain the water used for cooking the veggies. Reserve the water for making dal or Rasam or even Sambar.

Return the cooked veggies to the pan and while the veggies are warm, add the ground coconut paste. Mix gently using a wooden spoon, taking care not to break the veggies in the process.

Now, allow the mixture to fully cool down. When cool, stir in the yogurt.

Finish with a drizzle of coconut oil and add the curry leaves.

Serve at room temperature.

Kerala aviyal served in a wooden bowl placed over a wooden platter. A serving ladle and a sprig of curry leaves placed around the bowl.

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5 from 1 vote

Aviyal

This classic mixed vegetable curry from Kerala has a robust coconut based spice paste and tastes great with hot rice or even Rotis and Dosas.

Prep Time30

Cook Time20

Cooling time20

Course: Main Course, Mains

Cuisine: Kerala, South Indian

Servings:

Calories: 188kcal

Equipment

1 Heavy bottomed 5 quart pan such as a Dutch oven or a 6 qt Instant Pot ( Refer instructions for stove top and instant pot method)
1 Blender
1 mixing spoon
1 Whisk
1 set of measuring cups and spoons

Ingredients

Vegetables

70 grams taro roots peeled and chopped into thick roundels
80 grams yam peeled and chopped into even sized pieces
1/2 cup peeled and chopped carrots
50 grams green beans
50 grams field beans
50 grams cluster beans
2 drumsticks (moringa) chopped into even sized pieces
1/2 cup peeled and chopped unripe plantain
1/4 cup chopped raw mango
50 grams purple eggplants stalks removed and quartered
300 grams winter melon peeled and chopped
1 tsp turmeric powder
5 to 6 cups water
salt to taste

Spice paste

1.5 cups fresh coconut grated (1 cup =240 ml)
2 tsp cumin seeds
4 to 5 green chilis
1 tbsp coconut oil
1 tbsp sour yogurt

For finishing

3/4 cup whisked sour yogurt
3 tbsp cold pressed coconut oil
25 curry leaves

Instructions

Prep work

Wash, peel and chop the taro roots, yam and unripe plantains.
Dunk all of them in a bowl of water to prevent them from discoloring.
If you are using eggplants, remove the stalks, quarter them and add them to the water as well.
Chop the remaining veggies evenly into bite sized pieces. Set aside.

Make the coconut paste

To a blender, add the fresh coconut, cumin seeds, green chillies, yogurt and coconut oil.
Blend to a slightly coarse paste. Set aside.

Instant Pot Aviyal

Drain the taro, yam, plantains and eggplants in a colander.
Insert the inner pot into the Instant Pot.
Arrange the drained veggies in one layer in the inner pot. Now, place the remaining chopped veggies in a single layer.
Add turmeric and salt along with 1 cup water. Stir once.
Plug in the Instant Pot, press PRESSURE COOK- HIGH PRESSURE and SET THE TIMER TO 4 MINUTES. TURN THE VALVE TO SEALING.
Wait for the cooking cycle to complete. Immediately, do a quick pressure release by turning the VALVE to VENTING.
When done, allow the dish to cool down fully.
Stir in the coconut paste along with the whisked yogurt. Mix well.
Finish with a drizzle of coconut oil and tip in the curry leaves.

Stove top method

To a deep and heavy bottomed pan, add 3 to 4 cups water. You will need enough water to immerse the chopped veggies.
Add turmeric and salt to the water.
Now add the chopped veggies. Stir to mix well.
Cook this on medium heat until the veggies are cooked but can hold shape. This takes roughly 10 to 12 minutes, depending on how the veggies have been chopped.
When done, drain the water used for cooking the veggies.
Return the cooked veggies to the pan and while the veggies are warm, add the ground coconut paste.
Mix gently using a wooden spoon, taking care not to break the veggies in the process.
Now, allow the mixture to fully cool down. When cool, stir in the yogurt.
Finish with a drizzle of coconut oil and add the curry leaves.
Serve at room temperature.

Notes

Use only unsweetened fresh coconut for this recipe. You can find frozen unsweetened fresh coconut in the frozen vegetables aisle in Indian grocery stores or Asian stores.
If you cannot source all the veggies listed in the recipe, you can still make this dish with just moringa (drumstick), winter melon (white pumpkin), yam, unripe plantains, carrots and beans.
This dish has to be made in coconut oil. No other oil will give you that real Avial feel.
There is no tempering involved in this recipe. Again, there are regions in Kerala where they do temper this dish with mustard seeds and curry leaves. But in my version, we will simply finish this with a generous drizzle of coconut oil and plenty of curry leaves.
Please refer the ‘Recipe Notes’ column in the blog post for more useful tips and tricks.

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!

Explore More Kerala Recipes

Zucchini Spaghetti – Vegan & GF

August 23, 2022 By anusha Leave a Comment

Zucchini spaghetti tossed in a creamy vegan sauce is a fantastic way to amp up your vegetable intake. The star of this gluten-free recipe is zoodles. The sauce is almost similar to alfredo but sans all the heavy cream. Herby, fresh and mildly spiced, this makes for a delightful meal during summers.

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Ever since I bought a spiralizer, my daughter has taken to spiralizing everything. She has subjected almost all veggies to this torture. And cucumbers and zucchini are her favorite.

You can also make the same recipe using regular spaghetti or gluten free noodles. It tastes equally delicious.

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How to make zoodles without a spiralizer?

You can make zoodles without a spiralizer too. Use a julienne peeler to peel the zucchini into thin long strips. Or use a julienne blade attachment on a Mandoline.

If you don’t have either of these, then slice the zucchini lengthwise into thin slices. Try and slice them as thinly as possible. Now using a sharp paring knife, make cuts across the length on the thin zucchini slices to make zoodles.

How to use zoodles?

Here are some creative ways to use zoodles-

The first option is obviously this very recipe in which we will be tossing zoodles in a creamy vegan sauce.
You can also toss them in pesto sauce or some homemade pasta sauce.
Use them as a stuffing for Asian style spring rolls instead of the regular rice noodles.
Make a quick Aglio Olio style spaghetti by tossing the zoodles in a pan with EVOO, garlic and chili flakes. Finish with red chili flakes.

Low carb pasta

This dish is ideal for people who are trying to follow a low carb diet. A cup of zoodles has roughly 33 calories as against regular pasta that has roughly 250 calories in a cup.

While this recipe is high in fat, it can definitely be eaten in small portions by people who are trying to adopt a low carb high fat diet.

Ingredients

Zucchini – pick firm but tender zucchinis that are not very stout at the bottom. The ones that are stout at the bottom are mature gourds that are fibrous and are not suited for this recipe.
Raw Cashews– Soak the cashews in hot water. This helps in achieving a smooth and creamy texture in the sauce.
Olive oil– EVOO is the best for this recipe although a light olive oil will also work here.
Garlic and onions– These are the base ingredients which will give flavor and body to the sauce. I recommend using white onions for this recipe.
Herbs– A combination of parsley and mint make this gluten-free dish flavorsome and refreshing.
Lemon zest– Adds citrussy notes and elevates the taste of the entire dish.
Unsweetened almond milk– While I prefer almond milk because it is light and nutty, you can also use unsweetened oat milk in this recipe. Unsweetened cashew milk is also great here.
Lemon juice– Cashews and lemon juice are amazing together. And this recipe is proof of that. The acidic lemon juice cuts through all the creaminess and gives a pleasant mouth feel to this recipe.
Salt and pepper as required.
Water for soaking.

Variations

Use other vegetable noodles in place of the zoodles in this recipe. You can also use butternut squash or sweet potato noodles. You will have to steam sweet potato noodles before using them since they are not suited for eating raw.
Not a fan of zoodles or other spiralized vegetables? No problem. Use gluten free pasta or even regular pasta (if you are not keen on GF) or spaghetti in this recipe.
Other herbs like sage and thyme also work well in this recipe.
For a different flavor, season this with salt, pepper and Italian mixed herbs.
You can add a dash of tamari to the sauce for some Umami in this recipe.
Toss in some stir fried veggies along with the zucchini for a wholesome and filling meal. Stir fried green beans, sun dried tomatoes, sautéed mushrooms are all great additions to this pasta.

Shelf life and storage

This pasta is best enjoyed fresh. Toss the zoodles with the sauce just a few minutes before serving. If you want to prep this ahead, you can make the zoodles and keep it refrigerated in a covered air tight container.

Zoodles keeps well in the fridge for a day or two at the max. The sauce can also be made ahead and stored in a clean and dry sterilized mason jar. Just before eating, allow the sauce and zoodles to come to room temperature. Toss together and serve.

Dietary Specifications

This easy spaghetti recipe is vegan and gluten-free. It is also free from soy. Since we use almond milk here, it is not nut-free. If you are looking for a nut-free option, then use unsweetened oat or coconut milk here.

Recipe Notes

It is very important to soak the cashews to achieve a creamy sauce.
Use a wooden spoon or salad mixing spoons to toss the zoodles into the sauce to prevent the zoodles from breaking.

Method

Prep work

Steps 1 and 2

Soak the cashews in hot water for 20 to 30 minutes. While the cashews are getting soaked, spiralize the zucchini. Chop the remaining veggies and keep aside.

Making the sauce

Steps 3 and 4

Heat a sauce pan with olive oil. Toss the garlic in and fry till they begin to brown.

Steps 5 and 6

Now, add the finely chopped white onions.

Steps 7 and 8

Add salt and pepper.

Steps 9 and 10

Mix well. Continue to cook till the onions are soft and translucent. Tip in the herbs next.

Steps 11 and 12

Saute till the herbs are wilted. Add the lemon zest next and stir once to combine.

Steps 13 and 14

Now, add the almond milk and mix everything well. Simmer on low heat for 2 to 3 minutes.

Steps 15 and 16

Transfer the sautéed mixture to a blender. Drain the soaked cashews and add them to the blender. Add the lemon juice to this.

Blend to a smooth and creamy sauce.

Tossing the zoodles in the sauce

Steps 17 and 18

Transfer the zoodles to a large mixing bowl. Add the sauce to this. Mix gently with a pair of tongs or a wooden mixing spoon.

Finish with a few grinds of whole black pepper and garnish with parsley before serving.

vegan zucchini spaghetti in a greyish rimmed shallow bowl placed on a white marble table top. Spoons, herbs and lemon by the side of the bowl.

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5 from 1 vote

Zucchini Spaghetti

Zucchini spaghetti is fresh, herby and delicious. These gluten free zoodles tossed in a creamy vegan sauce make for a fabulous light meal.

Prep Time30

Cook Time10

Course: Main Course, Mains

Cuisine: American, International

Servings: people

Calories: 241kcal

Equipment

1 Mixing bowl
1 Blender
1 set measuring cups and spoons
1 spiralizer (Read blog post to know how to make zoodles without spiralizer)
1 pair of tongs or mixing spoons

Ingredients

For the zoodles

450 grams zucchini (1 lb approximately)

For the sauce

1/2 cup raw cashews
1/2 cup hot water
3 tbsp olive oil
5 garlic cloves peeled and chopped roughly
1 cup finely chopped white onions
2 tsp coarsely crushed black pepper
salt to taste
3 tbsp chopped parsley
15 fresh mint leaves
2 tbsp lemon zest
1 cup unsweetened almond milk
2 tbsp lemon juice freshly squeezed

Instructions

Prep work

Soak the cashews in hot water for 20 to 30 minutes. While the cashews are getting soaked, spiralize the zucchini. Chop the remaining veggies and keep aside.

Making the sauce

Heat a sauce pan with olive oil. Toss the garlic in and fry till they begin to brown.
Now, add the finely chopped white onions along with salt and pepper.
Mix well. Continue to cook till the onions are soft and translucent.
Tip in the herbs and saute till they are wilted.
Add the lemon zest next and stir once to combine.
Now, add the almond milk and mix everything well. Simmer on low heat for 2 to 3 minutes.
Transfer the sautéed mixture to a blender. Drain the soaked cashews and add them to the blender. Add the lemon juice to this.
Blend to a smooth and creamy sauce.

Tossing the zoodles in the sauce

Transfer the zoodles to a large mixing bowl. Add the sauce to this. Mix gently with a pair of tongs or a wooden mixing spoon.
Finish with a few grinds of whole black pepper and garnish with parsley before serving.

For Instant Pot & Air Fryer Recipes

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

Disclaimer

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

Nutrition

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

Kara Kulambu

August 22, 2022 By anusha 6 Comments

Kara Kulambu is a spicy and tangy gravy that is an everyday staple in many Tamil homes. This gravy can be made in so many different ways but today, I will be sharing how to make this everyday classic using eggplants and moringa (drumstick). This post also includes variations, different vegetables that can be used to make Kara Kuzhambu and serving suggestions.

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Have you enjoyed a Chettinad style meal, anytime? If I have to pick a favorite Tamil style cuisine, then it will be Chettinad food. Even though I do not eat meat and its derivatives, I love their vegetarian fare.

I am sure my meat eating friends will not agree with me. Obviously because the region is famous for all its meat based delicacies. But there is something so magical about Kara Kuzhambu that an Aachi makes. Aachi is how they address women endearingly in that region.

With simple pantry ingredients and a lots of love, a hearty meal can be put together in no time. This recipe is testimony to this fact. You will most likely have everything needed for this Kuzhambu in your pantry.

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Ingredients

This is a typical South Indian recipe that has all the usual suspects including coconut and tamarind. In a nutshell, these are all the things you will need for this Kuzhambu.

Tamarind– Prep for this recipe begins by soaking the tamarind in hot or warm water for 20 to 30 minutes. After it has softened, smash the tamarind along with the water, discard the strings and set aside.
Spice paste– We will be grinding fresh coconut along with poppy seeds, fennel seeds and water.
Whole and ground spices– While we need whole spices like mustard seeds and fenugreek seeds for tempering this gravy, we will be using a combination of ground coriander and turmeric along with red chili powder and Kuzhambu Masala or Kuzhambu Milagai Thool. Please read recipe notes for more information on this spice blend.
Sesame oil– For making this Kuzhambu, you will need Indian sesame oil which is also sometimes referred to as Gingelly oil. Please note that flavors of Korean or Asian Sesame oil and this are very different.
Shallots and garlic– This recipe is incomplete with shallots and garlic. I prefer chopping them roughly but you can use them whole if you choose to.
Tomatoes– Choose ripe red tomatoes for this gravy. They add a beautiful color and balance the flavors wonderfully well.
Eggplants and drumsticks- Small and tender eggplants are best for this gravy. Choose purple eggplants for best flavor. As for drumsticks, choose tender but fleshy ones for that amazing Moringa flavor.
Salt for taste.
Water to adjust the consistency.
Curry leaves for flavor.

Variations

Use other veggies like okra, radish, sweet potatoes or yam to make this gravy. You can even make Cheppankizhangu Kara Kuzhambu.
Keep it simple and make this gravy with just shallots and garlic. This version is my personal favorite.
No veggies? No problem. Add sundried vegetables like Sundakai Vathal, Kothavarangai Vathal or Manathakkali Vathal. If you are using any of these, please be mindful of the salt since all Vathal varieties have added salt.

Recipe Notes

The success of this recipe lies in bringing about a fine balance between the tamarind extract and the spice paste. If you cannot source tamarind for this gravy, use 2.5 tbsp tamarind paste mixed with 1 cup hot water instead.
Fresh coconut works best here. Desiccated coconut is not an option. You may use frozen grated fresh coconut though.
Since I live in Singapore, I do not have access to poppy seeds. So I made this gravy when I was in India. In case you cannot source poppy seeds, skip them and just grind fresh coconut and fennel seeds to a paste.
Do not add more water than mentioned here. More water means a bland and watery gravy.
Kuzhambu Milagai Thool or Kuzhambu Masala is a south Indian spice blend used specifically in Tamil dishes. You can find this in Indian grocery stores easily. I use Aachi brand Kuzhambu Milagai Thool. In case you do not have this, use 1 tsp sambar powder in this recipe.
If your gravy has become too sour, then add 1 heaped tbsp grated jaggery. This will balance the tart taste of the Kuzhambu.
This gravy thrives on oil. So please do not skimp on the quantity of oil mentioned here.
There are many versions of this gravy but this is Kara Kulambu with coconut.

Shelf life and storage

This easy Kuzhambu is freezer-friendly. Divide into 1 cup portions, transfer to freezer safe containers or bags, label and freeze. Thaw overnight in the fridge, reheat gently in a sauce pan and serve. Do not refreeze after thawing. Since this has coconut added to it, I do not recommend thawing at room temperature.

Leftover gravy keeps well in the fridge for 2 days when stored in a covered air tight container.

Serving suggestions

We love this Kuzhambu with hot rice and some baby potato fry or beans Poriyal or just fried Appalam. You can even serve this as a side dish with Idli and Dosa or enjoy it with some creamy curd rice.

Explore More Kuzhambu Recipes

Method

Let us now see how to prepare Kulambu with drumsticks and brinjals.

Prep work

Soak the tamarind in hot water for 20 minutes to make tamarind juice. After it has soaked, mash the tamarind well into the water, discard the strings and seeds if any and set aside. This is our tamarind extract.

Wash and chop the drumsticks into finger sized pieces.

Remove the stem from the brinjal and quarter them. Add them to water to prevent them from discoloring. Peel and chop shallots and garlic.

Make the spice paste

Combine grated coconut, fennel seeds and poppy seeds in a blender. Add 1/2 cup water and grind to a smooth paste.

Cook the veggies

In a pan, add the chopped drumsticks and eggplants along with 2 cups water.

Cook the veggies till drumsticks are tender but still hold shape. Drain and use the drained water in Dal or Sambar. Set aside the cooked veggies.

Make Kara Kuzhambu

Heat a pan with sesame oil. Add the mustard seeds, fennel seeds, fenugreek seeds and curry leaves. Wait for the seeds to crackle.

Now, add shallots and garlic. . Saute them till the shallots are pink and soft.

Tip in the turmeric powder, coriander powder, red chili powder, salt and Kuzhambu Chili Powder. Give a quick stir and cook on low heat for 20 to 30 seconds.

Now, add the chopped tomatoes and mix well. Continue to cook the tomatoes till they turn mushy.

At this stage, add the cooked eggplants, drumstick and the prepared tamarind extract. Stir and simmer for 5 to 6 minutes on low heat till the raw smell of the tamarind goes away.

When ready, add the ground spice and mix well.

Continue to simmer for 4 to 5 minutes on medium heat or until oil begins to float to the surface. Finish with more fresh curry leaves.

That’s it. Our Kulambu is now ready.

kara kulambu, a tangy gravy with eggplants and moringa served in a rustic red bowl placed over a brown backdrop

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5 from 1 vote

Kara Kulambu

How to make Kara Kulambu with Brinjal and drumstick? This is a Chettinad style gravy with shallots, garlic and other spices.

Prep Time20

Cook Time15

Course: Main Course, Mains

Cuisine: Chettinad, Indian- South, Tamil

Servings:

Calories: 277kcal

Equipment

1 Frying Pan
1 Blender
1 set measuring spoons and cups
1 mixing spoon
1 Colander

Ingredients

Vegetables

2 drumsticks chopped into 12 finger sized pieces
6 eggplants quartered ( 7 oz approx)
8 garlic cloves peeled
15 shallots peeled
1 cup chopped tomatoes

For tempering

3 tbsp sesame oil
1 tsp mustard seeds
1 tsp fenugreek seeds
1 tsp fennel seeds
10 curry leaves

Spice paste

1/2 cup grated fresh coconut 1 cup-=240 ml
1 tsp fennel seeds
1 tsp poppy seeds
1/2 cup water

Spice powders

1 tsp red chili powder
1 tsp ground turmeric
1 tsp Kuzhambu chili powder or Sambar powder
1 tsp ground coriander

For tamarind extract

10 grams tamarind a small lemon size ball
1 cup hot water

Other ingredients

Salt to taste
3/4 cup water

Instructions

Prep work

Soak the tamarind in hot water for 20 minutes to make tamarind juice.
After it has soaked, mash the tamarind well into the water, discard the strings and seeds if any and set aside. This is our tamarind extract.
Wash and chop the drumsticks into finger sized pieces.
Remove the stem from the brinjal and quarter them. Add them to a bowl of water until ready to cook, to prevent them from discoloring.
Peel and chop shallots and garlic.

Make the spice paste

Combine grated coconut, fennel seeds and poppy seeds in a blender. Add 1/2 cup water and grind to a smooth paste.
Cook the veggies
In a pan, add the chopped drumsticks and eggplants along with 2 cups water. Cook the veggies till drumsticks are tender but still hold shape.
Drain and use the drained water in Dal or Sambar. Set aside the cooked veggies.

Make Kara Kuzhambu

Heat a pan with sesame oil.
Add the mustard seeds, fennel seeds, fenugreek seeds and curry leaves.
Wait for the seeds to crackle.
Now, add shallots and garlic.
Sauté them till the shallots are pink and soft.
Tip in the turmeric powder, coriander powder, red chili powder, salt and Kuzhambu Chili Powder. Give a quick stir and cook on low heat for 20 to 30 seconds.
Now, add the chopped tomatoes and mix well. Continue to cook the tomatoes till they turn mushy.
At this stage, add the cooked eggplants, drumstick and the prepared tamarind extract.
Stir and simmer for 5 to 6 minutes on low heat till the raw smell of the tamarind goes away.
When ready, add the ground spice and mix well.
Continue to simmer for 4 to 5 minutes on medium heat or until oil begins to float to the surface.
Finish with more fresh curry leaves.

Notes

The success of this recipe lies in bringing about a fine balance between the tamarind extract and the spice paste. If you cannot source tamarind for this gravy, use 2.5 tbsp tamarind paste mixed with 1 cup hot water instead.
Fresh coconut works best here. Desiccated coconut is not an option. You may use frozen grated fresh coconut though.
Since I live in Singapore, I do not have access to poppy seeds. So I made this gravy when I was in India. In case you cannot source poppy seeds, skip them and just grind fresh coconut and fennel seeds to a paste.
Do not add more water than mentioned here. More water means a bland and watery gravy.
Kuzhambu Milagai Thool or Kuzhambu Masala is a south Indian spice blend used specifically in Tamil dishes. You can find this in Indian grocery stores easily. I use Aachi brand Kuzhambu Milagai Thool. In case you do not have this, use 1 tsp sambar powder in this recipe.
If your gravy has become too sour, then add 1 heaped tbsp grated jaggery. This will balance the tart taste of the Kuzhambu.
This gravy thrives on oil. So please do not skimp on the quantity of oil mentioned here.
There are many versions of this gravy but this is Kara Kulambu with coconut.

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!

Black Bean Mango Salad- Vegan & GF

August 19, 2022 By anusha 1 Comment

Meet our summer craze- this insanely yum black bean mango salad. What is not to love about this salad? It is colorful, a riot of flavors, a delirious combination of sweet, spicy and tangy and wait, it takes less than 20 minutes to put together.

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You would have figured by now that I am in love with this gorgeous salad. There is no dressing involved in this recipe, in a strict sense. It is a straightforward salad where you simply chop up the produce, add the seasonings and herbs and toss.

That’s all there is to it. Yep. That effortless. Ever since I have gravitated towards eating more plant based food, I have been constantly surprised by how some combinations are splendid.

Mango and black beans is one such combination. Creamy beans, sweet and slightly tangy mangoes and some Mexican inspired seasoning are stars of this beautiful salad.

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Ingredients

This salad screams fresh produce. Everything about this salad is about the produce. And if you are looking for ways to satiate your sweet cravings, this dish is perfect since it has mangoes. 2 cups of chopped mangoes have roughly 200 calories and it is a great source of fiber and vitamin C.

Mangoes– Choose ripe but firm mangoes for this recipe. You want to avoid fruits with black spots on them since they may be past their prime.
Black beans– Use canned black beans that have been drained thoroughly and rinsed once. After draining, dry the beans on a paper towel to get rid of any moisture. Soggy beans will change the texture of this salad completely. So this step is very important. Other beans that will work well in this salad are chickpeas and kidney beans. You will need a 15 oz can of black beans for this recipe.
Cucumbers- I recommend using Japanese or Persian cucumbers for this recipe since they are tender, have smaller seeds and thinner skin.
Bell peppers– Sweet red bell peppers that are a tad sharp work well with the other flavors here.
Onions– Red onions are the best bet for this recipe. If you want to mellow them down a bit, soak the chopped red onions in a bowl of iced water for 20 minutes. Drain well and use.
Jalapeno – I have just used one jalapeno in this salad. It brings in that mild heat and pepper flavor without overpowering the rest of the ingredients.
Fresh cilantro– Since this is a Mexican inspired salad, it will be incomplete without cilantro.
Seasonings and spices– A combination of smoked sweet paprika, ground cumin, salt and lime juice gives a slightly tangy robust flavor to this salad.

Variations

Make this a wholesome meal by adding 1 cup cooked quinoa to this salad. Adjust the seasonings as required.
Add more veggies of your choice. You can add chopped cherry tomatoes, shredded cabbage or even carrots.
Stir in some avocado for a creamy salad. This will also make it more filling and nutritious.
For an added crunch, you can also add some grilled corn.

Make ahead, shelf life and storage

I do not recommend making this salad ahead of time. Toss everything together just before you are ready to eat. Since this has mangoes, the texture and taste will completely change if made ahead.

Serving suggestions

Serve this salad as a part of a vegetarian burrito bowl.
Or make it a dip and add some tortilla chips by the side. We love eating this chili and lime flavored Tostitos (This is not a sponsored post).
This works well as a side with soups and crusty bread too.

Recipe Notes

It is very important to choose firm but ripe mangoes for this recipe. Over ripe mangoes tend to lose shape while tossing and the result will be a soggy salad.
I have used one 19 oz can of black beans here. After draining and rinsing the beans, they measured 1.75 cups roughly. Place the rinsed beans on a paper towel and dry them completely before adding it to the salad.
If you do not have access to canned black beans, you can hydrate 1 cup of dried black beans for 6 to 7 hours, cook them till done, drain and use this. I recommend pressure cooking or using the Instant Pot for consistent results.
Usually, a salad will have a sweetener. But this one does not use oil or any sweetener. This is because mangoes are naturally sweet and I felt that adding any sweetener will be an over kill.
If you are serving this to kids or to people who have low spice tolerance, skip the jalapeno. You can deseed the jalapeno before chopping to reduce the heat.
Use a silicone mixing spoon to toss the salad. And be very gentle lest you mash the mangoes.
This salad serves 4 if served as a side and 2 people if served as a meal on its own. It can serve a crowd of 6 to 8 if it is served as a part of a dip platter.

Method

Prep work

Wash all the produce needed for the salad. Assemble the ingredients. Use a sharp paring knife to chop mangoes, peppers and jalapenos. Using a chef’s knife, finely chop the red onions and cucumbers.

Chop the cilantro and keep aside.

Toss the salad

Add the chopped mangoes, drained beans, chopped cucumbers, peppers, onions and jalapeno to a bowl. Tip in the finely chopped cilantro.

Add the ground cumin, smoked sweet paprika, salt and lime juice.

Toss gently to combine.

Serve immediately.

Explore More Salads

black bean and mango salad served in a white shallow bowl with a tortilla chip inserted on the top. The bowl has been placed over a wooden platter with a handle. Tortilla chips lay scattered behind the bowl.

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5 from 2 votes

Black bean mango salad

This vegan and gf black bean salad with mangoes is a riot of flavors and comes together in less than 20 minutes.

Prep Time15

Course: Salads, Sides

Cuisine: American, Mexican

Servings:

Calories: 361kcal

Equipment

1 Mixing bowl
1 Sharp paring knife
1 chopping board
1 chef's knife
1 spoon
1 Colander
1 set of measuring cups and spoons

Ingredients

2 cups chopped mangoes 1 cup =240 ml
1.75 cups black beans I have used canned black beans. 1.75 cups of beans is the quantity I got after draining, rinsing and drying them.
1/2 cup finely chopped red onions
1/2 cup finely chopped cucumbers
1/2 cup finely chopped red bell peppers
1 jalapeno deseeded and finely chopped
1/2 cup finely chopped cilantro
1 tsp smoked sweet paprika
1.5 tsp ground cumin
salt to taste
2 tbsp lime juice freshly squeezed

Instructions

Add the chopped mangoes, drained beans, chopped cucumbers, peppers, onions and jalapeno to a bowl. Tip in the finely chopped cilantro.
Add the ground cumin, smoked sweet paprika, salt and lime juice.
Toss gently to combine.
Serve immediately.

Notes

It is very important to choose firm but ripe mangoes for this recipe. Over ripe mangoes tend to lose shape while tossing and the result will be a soggy salad.
I have used one 19 oz can of black beans here. After draining and rinsing the beans, they measured 1.75 cups roughly. Place the rinsed beans on a paper towel and dry them completely before adding it to the salad.
If you do not have access to canned black beans, you can hydrate 1 cup of dried black beans for 6 to 7 hours, cook them till done, drain and use this.
Usually, a salad will have a sweetener. But this one does not use oil or any sweetener. This is because mangoes are naturally sweet and I felt that adding any sweetener will be an over kill.
If you are serving this to kids or to people who have low spice tolerance, skip the jalapeno. You can deseed the jalapeno before chopping to reduce the heat.
Use a silicone mixing spoon to toss the salad. And be very gentle lest you mash the mangoes.
This salad serves 4 if served as a side and 2 people if served as a meal on its own. It can serve a crowd of 6 to 8 if it is served as a part of a dip platter.

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!

Broken Wheat Upma- Dalia Upma

August 18, 2022 By anusha 4 Comments

This humble broken wheat upma is an excellent example for simple ingredients coming together to make a satiating meal. Like the name suggests, we will be using broken wheat or cracked wheat to make this delicious breakfast staple. If you are one of those people who groan when it is upma at home, I am going to change that with this recipe.

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There are some dishes that take you straight back to your childhood. For me, this Upma is one of them.

Samba Rava (Samba Godhumai)

Samba Rava or Samba Ravai is broken emmer wheat. This variety is quite popular in Kongunadu regions in Tamil Nadu. Having high fiber content, this variety of Rava does not require any roasting prior to cooking.

It does not clump up or become gummy after cooking unlike regular Bombay Sooji (semolina). Samba Godhumai also contains less gluten when compared to the modern wheat. And it can easily be a replacement for rice in your daily diet because of its nutrition profile.

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What is Dalia?

Dalia is simply wheat that has been broken down into smaller particles. Some people refer to this as cracked wheat. They make Dalia by crushing it with the outer husk in a mill, thus making it a healthier option.

While Dalia and bulgur wheat are both cracked wheat, they are processed in different ways. Also, Bulgur, faro and cracked wheat are all not similar in taste or texture.

How to choose the right Dalia?

Dalia is used for making many dishes ranging from Kichdi to Lapsi. Depending on what you are making, you will have to pick the variety. For salads and casseroles, you can use grains that are bigger in size.

In recipes like this Upma, Lapsi and Kichdi, finer Dalia or cracked wheat works best. The bigger the size of the kernels, the longer they take to cook. Since Upma is a quick dish, it is best to use fine Dalia.

Other names for Dalia include Godhumai Ravai (Tamil), Fada (Gujarati), Godhuma Rava (Telugu).

Ingredients

Peanut oil– gives a beautiful nutty flavor and aroma to the dish. Use coconut oil for a different flavor or any vegetable oil if you do not have both.
Spices, herbs and seasonings– We will be using mustard seeds, Chana and White Urad Dal along with green chilies, ginger and curry leaves.
Onions- I prefer using red onions for this recipe but you can also use white or yellow ones.
Salt to taste.
Mixed vegetables– Carrots, green beans, diced potatoes and peas are fabulous here. But you can also add chopped zucchini or bell peppers.
Broken wheat– For this dish, I have used broken emmer wheat which is fine in texture. Please note that this is very different from bulgur wheat or faro or freekeh. You can find this in Indian grocery stores and they can also be labeled as Fada or Dalia.
Water- For every cup of Rava we use, we will need 2 cups of hot boiling water. See recipe notes for more information.

Dietary Specifications

This recipe is naturally vegan and is free from nuts and soy. Since I have used cracked emmer wheat here, there is a small amount of gluten present. So this recipe is not recommended for anyone with gluten allergy.

Make ahead, shelf life and storage

One of the reasons why I love this Upma is because it is a meal planner’s delight. All you need is a bag of frozen veggies and you can put this together for a crowd within minutes.

Leftovers keep well in the fridge for 3 days. Store in a covered air tight container. Steam in a steamer or reheat in the microwave for 1 minute before serving.

To freeze this, allow to cool fully. Divide into 2 cup portions (or your desired quantity), transfer to freezer-safe boxes, label and freeze. Thaw over the counter for 20 to 30 minutes. Then steam in a steamer for 6 to 8 minutes before serving. Keeps well in the freezer for a month.

Serving suggestions

This is a wholesome meal on its own. All you need is some pickle and yogurt to go with it. If you want to dress it up a bit, then you can also serve this with any of these dishes-

Variations

Add finely chopped peeled shallots for a unique flavor in this dish. In this recipe, I have used red onions but shallots take this to another level.
Skip the veggies and make it a simple dish with just onions, green chilies and ginger.
You can replace 1/2 cup of the water used for cooking in this recipe with 1/2 cup sour yogurt for a tangy Upma. But this will not be vegan-friendly.
Throw in some nuts! Fry some cashews or peanuts until golden. Add them just before serving. The nuts add a wonderful crunch and subtle sweetness in between bites.

Recipe Notes

You do not have to roast this Rava before making Upma.
Use hot boiling water to cook this Upma to achieve the correct texture and consistency. When you use cold water, the cracked wheat will absorb more water and become gloopy.
Peanut oil lends a unique flavor and aroma to this dish. If you do not have this, I recommend using extra virgin coconut oil. The third choice will be any neutral flavored vegetable oil.
You can make this upma in a stovetop pressure pan too. Follow the same procedure till step 11. Then, transfer to a 3 liter deep pressure pan and cook on medium heat for 1 whistle. Allow the pressure to release naturally. When ready, fluff and serve. Alternatively, you can use a pressure pan to cook the whole dish as well and in the end, pressure cook for 1 whistle.
The Rava : water ratio is very important for this upma to be epic. For every 1 cup of Rava, you need 2 cups hot boiling water.
I recommend boiling the water before you begin sautéing the onions and other veggies. This way, the water will have boiled and be ready.

Method

Prep work

Chop all veggies, onions, green chili, ginger and curry leaves. Start the water in a kettle or in a sauce pan over the stovetop.

How to make wheat upma?

Steps 1 and 2

Heat a heavy bottomed frying pan with cold pressed peanut oil. Add the mustard seeds, Urad dal and Chana Dal. Wait for the dal to begin to brown.Now, add the finely chopped onions, mixed veggies, green chilies, ginger and curry leaves.

Steps 3 and 4

Add salt and mix well. Cook until onions are pink and soft.

Steps 5 and 6

Tip in 1/8th cup water and cook covered for 3 to 4 minutes on low flame till the veggies are cooked but not mushy.

Steps 7 and 8

Stir in the broken wheat rava and mix thoroughly. Now, add the hot boiling water.

Steps 9 and 10

Stir well to combine everything. Now, continue to cook the Upma on medium flame till the Rava absorbs all the water.

Steps 11 and 12

When you can see no more water on the surface, reduce the flame to the lowest and cook covered for 2 to 3 minutes.

Once done, fluff the Upma gently and serve hot.

Instant Pot Upma

Steps 1 and 2

Insert the inner pot into the Instant Pot. Plug in and press SAUTE MODE-NORMAL . Set the timer to 8 minutes. Wait for the display to read HOT.

When ready, add the oil. After 30 seconds, add mustard seeds, Urad dal and Chana dal. Wait for the dal to begin to brown.

Steps 3 and 4

Once the dals have turned golden, add the finely chopped onions, green chilies, ginger and curry leaves along with salt. Sauté for 1 to 2 minutes until the onions are pink and soft.

Steps 5 and 6

Now, add the veggies and mix well.

Steps 7 and 8

Tip in the Rava next and stir well. Press CANCEL.

Steps 9 and 10

Pour the boiling water into the inner pot. Stir.

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

Press PRESSURE COOK-HIGH PRESSURE and set the timer to 3 minutes. Wait for the cooking cycle to complete. After the cooking cycle is complete, allow Natural Pressure Release for 5 minutes.

5 minutes NPR later, do a quick pressure release carefully. Open the lid and fluff the Upma gently. Serve hot.

broken wheat upma with banana and yogurt in a bowl. A spoon lies by the side.

Print Recipe

5 from 1 vote

Broken Wheat Upma

As the name suggests, this is a delicious and nutritious South Indian style dish made with cracked wheat. Makes for a filling meal on its own.

Prep Time10

Cook Time12

Course: Breakfast, Mains

Cuisine: Indian- South, South Indian

Servings:

Calories: 387kcal

Equipment

1 Frying Pan (Alternatively use a 6 qt Instant Pot)
1 spoon
1 set of measuring cups and spoons

Ingredients

2 tbsp peanut oil
1 tsp mustard seeds
1 tsp broken white Urad dal
1 tsp chana dal
1 cup finely chopped onions
Salt to taste
4 green chilies slit lengthwise (adjust chilis according to your spice tolerance)
2 tsp finely chopped ginger
12 curry leaves finely chopped
1.5 cups mixed vegetables Used a combination of carrots, peas, beans and potatoes here. Read blog post for more details.
2 cups broken wheat I have used finely milled emmer wheat here. Also called as Samba Ravai
4 cups hot boiling water

Instructions

Prep work

Chop all veggies, onions, green chili, ginger and curry leaves. Start the water in a kettle or in a sauce pan over the stovetop.

How to make wheat upma?( Stovetop)

Heat a heavy bottomed frying pan with cold pressed peanut oil. Add the mustard seeds, Urad dal and Chana Dal. Wait for the dal to begin to brown.
Now, add the finely chopped onions, vegetables, green chilies, ginger and curry leaves. Add salt and mix well. Cook until onions are pink and soft.
Tip in 1/8th cup water and cook covered for 3 to 4 minutes on low flame till the veggies are cooked but not mushy.
Stir in the broken wheat rava and mix thoroughly. Now, add the hot boiling water.
Stir well to combine everything. Now, continue to cook the Upma on medium flame till the Rava absorbs all the water.
When you can see no more water on the surface, reduce the flame to the lowest and cook covered for 2 to 3 minutes.
Once done, fluff the Upma gently and serve hot.

Instant Pot Upma

Insert the inner pot into the Instant Pot. Plug in and press SAUTE MODE-NORMAL . Set the timer to 8 minutes. Wait for the display to read HOT.
When ready, add the oil. After 30 seconds, add mustard seeds, Urad dal and Chana dal. Wait for the dal to begin to brown.
Once the dals have turned golden, add the finely chopped onions, green chilies, ginger and curry leaves along with salt.
Saute for 1 to 2 minutes until the onions are pink and soft.
Now, add the veggies and mix well.
Tip in the Rava next and stir well. Press CANCEL.
Pour the boiling water into the inner pot. Stir.
Ensure that the sealing ring has been inserted properly into the Instant Pot lid. Close the Instant Pot and turn the VALVE to SEALING.
Press PRESSURE COOK-HIGH PRESSURE and set the timer to 3 minutes. Wait for the cooking cycle to complete. After the cooking cycle is complete, allow Natural Pressure Release for 5 minutes.
5 minutes NPR later, do a quick pressure release carefully. Open the lid and fluff the Upma gently. Serve hot.

Notes

You do not have to roast this Rava before making Upma.
Use hot boiling water to cook this Upma to achieve the correct texture and consistency. When you use cold water, the cracked wheat will absorb more water and become gloopy.
Peanut oil lends a unique flavor and aroma to this dish. If you do not have this, I recommend using extra virgin coconut oil. The third choice will be any neutral flavored vegetable oil.
You can make this upma in a stovetop pressure pan too. Follow the same procedure till step 11. Then, transfer to a 3 liter deep pressure pan and cook on medium heat for 1 whistle. Allow the pressure to release naturally. When ready, fluff and serve. Alternatively, you can use a pressure pan to cook the whole dish as well and in the end, pressure cook for 1 whistle.
The Rava : water ratio is very important for this upma to be epic. For every 1 cup of Rava, you need 2 cups hot boiling water.
I recommend boiling the water before you begin sautéing the onions and other veggies. This way, the water will have boiled and be ready.

For Instant Pot & Air Fryer Recipes

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

Disclaimer

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

Nutrition

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

Tomato Rasam

August 17, 2022 By anusha 8 Comments

Tomato Rasam is what I look forward to when the rains are lashing out at my windows. It is also something that I crave when I am home after a long day or I am just not sure of what to cook. Comforting, flavorsome, filling and so easy to make, this Rasam checks so many boxes.

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Thakkali-Rasam-or-Tomato-Rasam-garnished-with-curry-leaves — A bowl of delicious warming Tomato Rasam garnished with curry leaves

Being a South Indian means only one thing- our meals are never complete without Rasam. While we used to live in India, I used to make this everyday. But nowadays, it has become more of a weekend ritual.

This tangy broth using plump red tomatoes and Rasam powder is simply too good to be true when combined with hot rice and some baby potato fry.

In Kannada, we call this Rasam as tomato Saaru and in Telugu, it is Tameta Chaaru or Tomato Chaaru. Whether you are looking for Saaru or Chaaru, I assure you that this recipe is a keeper.

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Ingredients

We can break this recipe down into two blocks. The first block is where we make a puree of the tomatoes and other ingredients including tamarind paste. The second has stuff like garlic and whole spices for tempering.

Tomatoes– choose the ripest and reddest tomatoes for this recipe. If you cannot find regular tomatoes, cherry tomatoes work well here too. I personally like Roma tomatoes.
Tamarind paste- I have used store bought tamarind paste here. Alternatively, you can soak 10 grams of tamarind (a small lemon size ball) in 1 cup hot water, mash it well, discard the strings and use this tamarind water.
Rasam Powder– If you make a lot of Rasam, then this is a handy spice mix to have in the pantry. Store-bought Rasam powder works well here as well.
Turmeric powder- Adds a nice color boost and flavor.
Ghee– Ghee or clarified butter works wonders in this recipe. Although, you can use any neutral flavored vegetable oil if you are looking for a vegan version.
Whole spices– We will be tempering this with mustard seeds and cumin seeds.
Garlic- Adds a beautiful flavor to the dish. Though it is optional, I highly recommend it.
Water- for adjusting the consistency.
Salt for taste.

Dietary specifications

This Rasam is free from gluten, nuts and soy. Since I have used ghee, it is not dairy free or vegan. However, switch to any neutral flavored vegetable oil to make this recipe vegan friendly.

Serving suggestions

We love eating Rasam and hot rice accompanied by a stir fried vegetable dish or something that has been pan fried till crispy around the edges. Here are some sidekicks that pair well with any Rasam.

Making ahead, shelf life and storage

Any Rasam recipe is a meal planner’s delight. This one, in particular, keeps well in the fridge for 5 days when stored in a covered air tight container. When you are ready to eat, reheat only the quantity required and return the rest to the fridge immediately.

You can also freeze this. Allow the Rasam to cool down fully. Divide into 1 cup portions and freeze in freezer safe boxes. Label them correctly.

Thaw in the fridge overnight, reheat gently in a sauce pan until just hot and serve with rice. Do not refreeze after thawing.

Variations

Use any ripe tomatoes you have on hand because this recipe is very forgiving. Just make sure they are ripe.
Make it no onion and garlic by skipping the garlic. It still tastes just as delicious.
Add some cooked Toor dal to make it more filling and nourishing. You will need 1/4 cup cooked Toor dal for the quantity of ingredients mentioned here.
Get creative with herbs. Switch the cilantro for sweet basil or some crushed lemon grass. Refreshing!
Make it spicy by adding a few grinds of cracked black pepper after the Rasam is done.

Recipe Notes

Make a chunky puree with the tomatoes instead of a smooth puree. This adds texture to the Rasam.
Wait for the mustard seeds and cumin seeds to crackle before tipping in the other ingredients. The tempering is an important step in any Rasam recipe.
Add some jaggery to round out the flavors. This is optional but recommended.
Rasam should always be made on low heat and should never ever be boiled. Switch off the heat as soon as it begins to froth up on the top.
If you do not have Rasam powder, use 1 tsp each coriander powder and red chili powder along with 1/2 tsp cumin powder and 1/2 tsp pepper powder.

Method

Steps 1 and 2

Combine chopped tomatoes, tamarind paste, salt and water in a blender. Blend to a slightly chunky puree. Set aside.

Steps 3 and 4

Heat a pan with ghee. Add mustard seeds and cumin seeds. Wait for them to splutter and crackle.

Steps 5 and 6

Now, add the garlic and curry leaves. Saute till the garlic begins to brown.

Steps 7 and 8

At this point, add the tomatoes and cook till they begin to soften.

Steps 9 and 10

Add the Rasam powder and turmeric powder. Mix well and continue to cook till tomatoes are fully mushy.

Steps 11 and 12

Now, add the tomato puree along with 1 cup water. Stir.

Steps 13 and 14

Simmer on low heat till the mixture begins to froth on the top.

Garnish with more curry leaves and finely chopped cilantro leaves. Rasam is now ready.

South-Indian-Tomato-Rasam-served-in-a-steel -bowl. — Some comforting Tomato Rasam with pan fried yams

tomato rasam served in a steel bowl placed over a blue napkin. Fried yam slices at the background

Print Recipe

5 from 2 votes

Tomato Rasam

Easy, comforting and delicious light broth with ripe tomatoes, spices and garlic. This Rasam is a treat with hot rice and any stir fry.

Prep Time10

Cook Time12

Course: Main Course, Mains

Cuisine: South Indian

Servings:

Calories: 74kcal

Equipment

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

Ingredients

For the tomato puree

8.5 oz tomatoes ripe tomatoes chopped into quarters
2 tsp tamarind paste
Salt to taste
1 cup water

For the Rasam

1 tbsp ghee
1 tsp mustard seeds
1 tsp cumin seeds
4 cloves garlic peeled and chopped roughly
12 curry leaves
1 cup finely chopped tomatoes
1 tsp turmeric powder
1 tsp Rasam powder
1 cup water to adjust consistency

For garnish

2 tbsp finely chopped coriander leaves
10 curry leaves

Instructions

Combine chopped tomatoes, tamarind paste, salt and water in a blender. Blend to a slightly chunky puree. Set aside.
Heat a pan with ghee. Add mustard seeds and cumin seeds. Wait for them to splutter and crackle.
Now, add the garlic and curry leaves. Saute till the garlic begins to brown.
At this point, add the tomatoes and cook till they begin to soften.
Add the Rasam powder and turmeric powder. Mix well and continue to cook till tomatoes are fully mushy.
Now, add the tomato puree along with 1 cup water. Stir.
Simmer on low heat till the mixture begins to froth on the top.
Garnish with more curry leaves and finely chopped cilantro leaves. Rasam is now ready.

Notes

Make a chunky puree instead of a smooth puree. This adds texture to the Rasam.
Wait for the mustard seeds and cumin seeds to crackle before tipping in the other ingredients. The tempering is an important step in any Rasam recipe.
Add some jaggery to round out the flavors. This is optional but recommended.
Rasam should always be made on low heat and should never ever be boiled. Switch off the heat as soon as it begins to froth up 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!

For all the Rasam lovers out here, explore some more of this South Indian staple-

More Rasam For The Soul

Beans Poriyal – Beans Palya

August 16, 2022 By anusha 8 Comments

Beans Poriyal or Palya is something my ten year old self wouldn’t even have looked at. Well, aren’t all ten year old kids that way? But fast forward 2 decades and here I am, waxing eloquent about this simple dish that is a part of any South Indian household. In this post, I will walk you through the step by step process of making green beans curry, the south Indian way.

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When I say this dish is simple, I really mean it. This is one of the first dishes I learned from my MIL. And it is also that dish that always features in my South Indian Thalis.

What is a Poriyal or Palya?

Poriyal in Tamil refers to a vegetable dish that has been fried briefly. Think of it as a stir fry. In Kannada, they refer to most dry vegetable dishes as Palya and not all of them are stir fries.

This classic South Indian dish goes by many names in Kerala and Andhra regions too. Kerala folks call it Thoran while the Andhra folks call it Vepudu. Although Vepudu refers to anything that has been pan or deep-fried.

South Indian Thali

For the uninitiated, Thali in Hindi means a platter. A typical South Indian Thali has a Sambar, Rasam, Kootu, Appalam, Poriyal, Pachadi, some form of mixed rice like lemon rice or tamarind rice and yogurt with pickle. There is also some Payasam for dessert.

While this is the basic version, this can be improvised by adding more dishes or bringing about variations to basic recipes. When someone mentions South Indian Thali, there is always Poriyal. And this green beans based one is a keeper.

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Ingredients

Green beans– Choose crunchy beans and string them before chopping them finely.
Moong dal– This adds a nice protein boost to this curry and is also a great way to improve the mouth feel.
Water– To cook green beans and Moong. You can also do this in the Instant Pot. Check the method section for more details.
Spice powders– For this recipe, all we need is turmeric powder and salt along with dried red chilis.
Tempering– We will be using extra virgin coconut oil for tempering this dish. Mustard seeds and urad dal also figure in the tempering.
Curry leaves– because no South Indian dish is complete without it.
Fresh grated coconut– This is what completes this dish on so many leaves. The sweetness of the coconut rounds the flavors in this stir fry so beautifully. Use unsweetened desiccated coconut in a pinch if you cannot find fresh coconut. Or use frozen shredded fresh coconut.

Dietary Specifications

This South Indian classic is naturally vegan and free from gluten. It is also free from soy, nuts and dairy. Since we add moong lentils, this is a protein rich dish that is great for kids and grown ups alike.

Variations

Swap the moong dal for 2 tbsp of cooked and mashed Toor dal (pigeon pea lentils) or whole green moong. Please note that whole green moong will have to be cooked separately and then added because the cooking time for green beans and moong beans are totally different.
Make a dry spice paste of freshly grated coconut, 1 small peeled shallot, 1 serrano chili or any green chili and 1 tsp cumin seeds and add this instead of adding just the coconut.
Use unsweetened desiccated coconut instead of fresh coconut. But fair warning, the taste is very different when we use desiccated coconut.
Here are some other veggies that can be cooked the exact way- Avarakai or Broad beans, Kothavarangai or cluster beans, carrot and cabbage. If you are using cabbage, then skip cooking it in water, steam only the soaked moong dal for 10 minutes and proceed with the recipe.

Recipe Notes

The secret to a fine Poriyal lies in cooking the green beans just right. I prefer cooking the green beans just for 5 minutes until they are tender but still have a crunch. Check the instant pot method for cooking green beans perfectly every time.
Soak the moong dal in warm water for at least 20 minutes. This way, the dal will cook as fast as the green beans. The dal does not have to cook to a mush. The correct consistency is where the dal is cooked well but still holds its shape.
Use the water used for cooking the beans + dal to make Rasam, Sambar or Dal. The water has so many nutrients. You can even use it as broth or stock for soups.
Skip the coconut if you are packing this in a lunchbox. This is especially true if you are living in tropical or hot places.
Adding turmeric is optional but recommended since it amplifies the green and makes it look vibrant.
For an authentic version of this Beans Poriyal, skip the moong dal completely and just use the rest of the ingredients.
Adding asafetida or Heeng- Hing or Heeng is a very commonly used ingredient in Indian cooking. In my house, my mom adds a pinch of it to this stir fry and pretty much any dish she makes. But skip this if you are allergic to gluten. Most compound asafetida have wheat flour added to it which makes it unsafe for people allergic to gluten.

Shelf life, storage and freezing

This stir fry keeps well in the fridge for 2 days, when stored in a covered air tight container. Leftovers can be frozen too.

To freeze this recipe, divide into one cup portions and freeze in freezer safe bags or containers. Thaw at room temperature for 30 minutes. Then, steam in a steamer for 5 to 6 minutes. Do not refreeze after thawing.

Method

Prep work

String the beans and chop them finely. Place the moong dal in a colander and wash well. Transfer to a mixing bowl, add 2 cups warm water and let it soak for 20 minutes.

How to cook green beans?

Instant Pot Green Beans

Place the inner pot into the instant pot. Add 1 cup water. Insert a tall trivet into the inner pot. Transfer the chopped beans to a steamer basket. Place the basket over the trivet.

Plug in the Instant Pot, press PRESSURE COOK- HIGH PRESSURE and set the timer to 0 MINUTES. Wait for the cooking cycle to complete.

Once the cooking cycle is complete, do a quick pressure release. That’s it. We now have perfectly cooked green beans.

How to cook moong dal?

While the beans are cooking, drain the soaked moong dal and add it to a frying pan along with 2 cups water, 1/2 tsp turmeric powder and salt.

Cook the moong dal till its cooked but can still hold its shape. This takes roughly 7 to 8 minutes on medium heat. When done, drain the cooked dal in a colander and set aside.

Stovetop method

Steps 1 and 2

If you do not have an Instant Pot, combine the chopped green beans, 4 cups water, drained soaked moong dal, 1/2 tsp turmeric powder and salt in a frying pan.

Steps 3 and 4

Cook this on medium heat until the dal is cooked fully but can still hold its shape. This takes somewhere between 7 and 8 minutes. Drain in a colander and set aside.

Making the Poriyal

Steps 5 and 6

Heat a frying pan with coconut oil. Add the mustard seeds, urad dal, chana dal and dry red chilies. Give a quick stir. Wait for the mustard seeds to splutter and the dal to begin to brown. Do this on low heat to avoid burning.

Steps 7 and 8

Now, add the cooked green beans +moong dal mixture. Add salt to taste. Stir well to combine. Cook on medium heat for 2 to 3 minutes.

Steps 9 and 10

Tip in the freshly grated coconut and curry leaves, reduce heat to low and stir well to combine. Cook for 1 to 2 minutes after adding the coconut.

When done, switch off heat. Serve with rice, Rasam or Sambar and Appalam by the side.

More South Indian Recipes

green beans poriyal served in a reddish brown bowl with curry leaves by the side

Print Recipe

5 from 1 vote

Beans Poriyal

This South Indian classic stir fry uses fresh green beans, moong lentils and fresh coconut. Simple ingredients come together to create a burst of flavors.

Prep Time20

Cook Time20

Total Time25

Course: Main Course, Mains, Vegetables

Cuisine: South Indian

Servings:

Calories: 129kcal

Author: Anusha Praveen

Equipment

1 Frying Pan You will need an Instant pot if you are cooking the beans in the Instant Pot. Please read blog post for more details.
1 set of mixing bowls
1 Colander
1 set of measuring spoons and cups
1 Spatula

Ingredients

For soaking moong dal

3 tbsp moong dal
2 cups water

For the Poriyal

400 grams green beans chopped finely
4 cups water to parboil beans and moong dal.
1 tsp turmeric powder
Salt to taste
1 tbsp coconut oil
1 tsp Mustard seeds
1 tsp Split white urad dal
1 tsp Chana Dal (Bengal gram)
1/8 tsp Asafetida Heeng or Perungayam
4 Dry red chili
10 curry leaves
3 tbsp fresh grated coconut

Instructions

Prep work

String the beans and chop them finely.
Place the moong dal in a colander and wash well.
Transfer to a mixing bowl, add 2 cups warm water and let it soak for 20 minutes.

How to cook green beans?

Instant Pot Green Beans

Place the inner pot into the instant pot.
Add 1 cup water. Insert a tall trivet into the inner pot.
Transfer the chopped beans to a steamer basket. Place the basket over the trivet.
Plug in the Instant Pot, press PRESSURE COOK- HIGH PRESSURE and set the timer to 0 MINUTES. Wait for the cooking cycle to complete.
Once the cooking cycle is complete, do a quick pressure release.
Set aside.

How to cook moong dal?

While the beans are cooking, drain the soaked moong dal and add it to a frying pan along with 2 cups water, 1/2 tsp turmeric powder and salt.
Cook the moong dal till its cooked but can still hold its shape.
This takes roughly 7 to 8 minutes on medium heat.
When done, drain the cooked dal in a colander and set aside.

Stovetop method

If you do not have an Instant Pot, combine the chopped green beans, 4 cups water, drained soaked moong dal, 1/2 tsp turmeric powder and salt in a frying pan.
Cook this on medium heat until the dal is cooked fully but can still hold its shape. This takes somewhere between 7 and 8 minutes.
Drain in a colander and set aside.
Making the Poriyal
Heat a frying pan with coconut oil.
Add the mustard seeds, asafetida if using, urad dal, chana dal and dry red chilies.
Give a quick stir.
Wait for the mustard seeds to splutter.
Now, add the cooked green beans +moong dal mixture.
Add salt to taste. Stir well to combine.
Cook on medium heat for 2 to 3 minutes.
Tip in the freshly grated coconut and curry leaves, reduce heat to low and stir well to combine.
Cook for 1 to 2 minutes after adding the coconut.
When done, switch off heat.
Serve with rice, Rasam or Sambar and Appalam by the side.

Notes

The secret to a fine Poriyal lies in cooking the green beans just right. I prefer cooking the green beans just for 5 minutes until they are tender but still have a crunch. Check the instant pot method for cooking green beans perfectly every time.
Soak the moong dal in warm water for at least 20 minutes. This way, the dal will cook as fast as the green beans. The dal does not have to cook to a mush. The correct consistency is where the dal is cooked well but still holds its shape.
Use the water used for cooking the beans + dal to make Rasam, Sambar or Dal. The water has so many nutrients. You can even use it as broth or stock for soups.
Skip the coconut if you are packing this in a lunchbox. This is especially true if you are living in tropical or hot places.
Adding turmeric is optional but recommended since it amplifies the green and makes it look vibrant.
For an authentic version of this Beans Poriyal, skip the moong dal completely and just use the rest of the ingredients.
Adding asafetida or Heeng- Hing or Heeng is a very commonly used ingredient in Indian cooking. In my house, my mom adds a pinch of it to this stir fry and pretty much any dish she makes. But skip this if you are allergic to gluten. Most compound asafetida have wheat flour added to it which makes it unsafe for people allergic to gluten

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!

Kovakkai Fry- Tendli Fry

August 15, 2022 By anusha Leave a Comment

Meet Kovakkai Fry, the underrated dish that no one likes unless they eat it. Yes. Ever heard of the term ‘game changer’? This is that kind of dish. Well, I know that this humble vegetable that is quite common in the rural regions of India is quite unpopular. This is because most times, people do not know what to do with it. Let’s change that, shall we?

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Crispy-Kovakkai-fry-in-a-beige-bowl — Kovakkai that has been pan fried till crisp

Veggies used in South Indian Lunch

An everyday South Indian lunch is true joy. It is a combination of simple ingredients that bring out such amazing flavors. Now, there are some vegetables that are so original to South Indian cuisine.

Kovakkai is one among them. Others include snake gourd (podalangai), Sorakai(bottle gourd), Senai Kizhangu (elephant yam) and unripe plantains (Vazhakai).

These vegetables are what our ancestors ate and grew up on. And it is these that make South Indian food stellar.

Like I always tell, Indian food, especially, South Indian food, is beyond Dosa and Vadai. And this recipe is proof of that.

Try pairing this curry with a simple rasam and rice. You will definitely know what I am talking about.

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Kovakkai In English

In English, this vegetable is called as ivy gourd or the gentleman’s toe. I have no idea why it is called the latter though. Ivy gourd goes by various names in regional languages in India.

In Telugu, they call it ‘Dondakaya’ and in Hindi, it is ‘Tendli’ or ‘Kundru’. This is not to be confused with ‘Tinda’ called as apple gourd in English.

Tendli and Tinda are very different from each other. While I was in Gujarat, my cook told me that they call this as Tindora in Gujarati.

Ivy gourd looks very similar to gherkins. But they are different as well. And these do not come from ivy plants as well.

Benefits

Apart from being rich in beta-carotene, this oval shaped vegetable is said to have mouth ulcer healing properties. It is also good for controlling blood sugar. Many nutrition experts recommend this for diabetics.

Ways to cook ivy gourd

Well, first things first- get that wok on heat and make this lip smacking fry.
Or steam it for 5 minutes and make Paruppu Usili.
In Sambar – they are great in this South Indian classic dish as well.

Ingredients

Oil– Use cold pressed peanut oil or any neutral flavored vegetable oil for making this dish.
Tempering includes mustard seeds, asafetida and split white urad dal. Since this has asafetida, this dish is not gluten free. If you are looking for a gluten free version, skip the asafetida.
Ivy gourd (Kovaka)- This is the star ingredient of this dish. While buying, choose small and tender gourds. Gourds that feel heavy and look big are more mature and tend to be ripe. Generally, over ripe ivy gourds look scarlet on the inside and are not used for cooking.
Spice powders– We are going to be using basic Indian spice powders which include red paprika (red chili powder), turmeric and coriander powder.
Besan (chickpea flour)- Lends a beautiful crispy texture to the curry. Read the recipe notes for more information on how to use Besan in this recipe.
Cilantro (coriander)– There is nothing like a bunch of fresh coriander leaves to brighten up any dish and this one is no exception.

Dietary specifications

This recipe is naturally vegan. It can be made gluten-free by skipping the asafetida since most compound asafetida have gluten added to them. Ivy gourd fry is also free from nuts and soy.

Variations

You can prepare this Kovakkai crispy fry as mentioned here or you can even steam it for 5 minutes and try this version.

Drain the steamed gourd in a colander to get rid of any remnant moisture. Heat a pan with coconut oil.

Splutter 1 tsp each mustard seeds and cumin seeds. Add steamed gourds to the pan along with salt, 1/2 tsp ground turmeric and mix well.

Finish with 4 tbsp grated fresh coconut and a sprig of curry leaves. This version is equally delicious and pairs well with just steamed rice and some ghee.

Shelf life, storage and make-ahead

While this curry is very beginner-friendly, the time consuming part about this recipe is the chopping. I recommend that you use all the Netflix time to chop them.

You can either slice them thinly or chop them into long fingers like how I have. While the first method is quicker, the second one is more visually appealing and helps in even cooking.

This curry keeps well in the fridge for 3 days when stored in an air tight container.

Recipe Notes

Chop the gourds as evenly as possible. This ensures even and quick cooking.
For a crispier version, use 1 tbsp more oil and cook this fry in a cast iron pan on low heat.
If you cannot source these ivy gourds fresh, look for it in the frozen section of your Indian grocery store.
For frozen Tendli, you do not have to thaw the vegetable. Just add it to the pan after you do the tempering and go ahead with the recipe. A side note- frozen Tendli will cook faster when compared to fresh ones since there is moisture. So keep an eye to prevent the curry from cooking to a mush.
Roasted Besan is a fantastic way to add protein to this dish. While the step is optional, it is highly recommended. This also helps in crisping up the gourds evenly.
Before roasting Besan (chickpea flour), sieve it well to get it rid of any lumps. Roast on low heat until fragrant and light brown. This takes around 4 to 5 minutes for about 1/2 cup of Besan. I always have a small batch of roasted Besan in my fridge to add to curries like this. You can store any leftovers in a Ziploc bag in the fridge. This keeps well for 1 month in the fridge.
Do not add the chickpea flour without roasting it. Unroasted chickpea flour leaves a raw and slightly bitter aftertaste to the curry and makes it completely unpalatable.

Kovakkai fry served in a beige ceramic bowl placed over a wooden board. Sliced kovakkai scattered around the bowl on the board — Some Tendli Fry made with Besan and Indian spices

Method

Prep work

Wash and pat dry the ivy gourds. They have to be dry before you begin chopping them. When dry, chop them into long fingers. Each ivy gourd can be chopped into 4 to 6 such fingers. Use a sharp paring knife to do this.

Sieve 1/2 cup of Besan to get rid of any lumps. Heat a small pan, preferably, a cast iron skillet. I love my 8 inch Lodge skillet for this!

Add the sieved Besan to the pan and roast on low heat till fragrant and light brown. When done, switch off heat and transfer to a bowl immediately.

Making South Indian Ivy Gourd Fry

Steps 1 and 2

Heat a pan with 1.5 tbsp oil. Add mustard seeds, cumin seeds and urad dal. Wait for the mustard seeds to splutter.

Steps 3 and 4

When the mustard seeds and cumin seeds have spluttered and the dal begins to brown, add the asafetida. Immediately tip in the chopped gourds along with salt. The salt will help the vegetables release moisture, which in turn, will help in cooking it faster.

Steps 5 and 6

Toss well. Cook covered on medium heat for 5 minutes until the gourds have softened and become limp. Now, add the spice powders ( red chili powder, turmeric powder and coriander powder).

Steps 7 and 8

Mix gently to make sure that the veggies are evenly coated with the spices. Cook for 5 to 6 minutes on low heat.

Add 2 tbsp of the roasted Besan flour in a sprinkling motion to the pan. Toss everything well to combine and continue to cook on low flame for about 7 to 8 minutes.

Steps 9 and 10

When the chopped gourds have become golden brown around the edges, garnish with finely chopped coriander leaves. Stir gently to combine.

Serve hot with rice and any Kuzhambu or Rasam of your choice.

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5 from 1 vote

Kovakkai Fry

Kovakkai fry is a delicious South Indian style crispy stir fry made with ivy gourds. This underrated rustic vegetable curry is a delight in every bite and pairs well with rice or rotis.

Prep Time12

Cook Time30

Course: Main Course, Mains

Cuisine: South Indian, Tamil

Servings:

Calories: 155kcal

Equipment

1 Frying Pan
1 small cast iron skillet
1 sieve
1 Spatula

Ingredients

For roasting besan

1/2 cup Besan Chickpea flour

For the curry

1.5 tbsp cold pressed peanut oil
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp split white Urad dal
1/8 tsp Asafetida Hing or Perungayam
400 grams Chopped Kovakkai Ivy gourd in English
Salt to taste
1 tsp turmeric powder
1.5 tsp red chili powder red paprika
1.5 tsp coriander powder ground coriander
2 tbsp roasted besan

For garnish

2 tbsp finely chopped cilantro

Instructions

Prep work

Wash and pat dry the ivy gourds.
They have to be dry before you begin chopping them.
When dry, chop them into long fingers.
Each ivy gourd can be chopped into 4 to 6 such fingers.
Use a sharp paring knife to do this.
Sieve 1/2 cup of Besan to get rid of any lumps.
Heat a small pan, preferably, a cast iron skillet.
Add the sieved Besan to the pan and roast on low heat till fragrant and light brown.
When done, switch off heat and transfer to a bowl immediately.

Making South Indian Ivy Gourd Fry

Heat a pan with 1.5 tbsp oil.
Add mustard seeds, cumin seeds and urad dal.
Wait for the mustard and cumin seeds to splutter.
When the mustard seeds have splutted and the dal begins to brown, add the asafetida.
Immediately tip in the chopped gourds along with salt.
Toss well.
Cook covered on medium heat for 5 minutes until the gourds have softened and become limp.
Now, add the spice powders ( red chili powder, turmeric powder and coriander powder).
Mix gently to make sure that the veggies are evenly coated with the spices.
Cook for 5 to 6 minutes on low heat.
Add 2 tbsp of the roasted Besan flour in a sprinkling motion to the pan.
Toss everything well to combine and continue to cook on low flame for about 7 to 8 minutes.
When the chopped gourds have become golden brown around the edges, garnish with finely chopped coriander leaves.
Stir gently to combine.
Serve hot with rice and any Kuzhambu or Rasam of your choice.

Notes

Chop the gourds as evenly as possible. This ensures even and quick cooking.
For a crispier version, use 1 tbsp more oil and cook this fry in a cast iron pan on low heat.
If you cannot source these ivy gourds fresh, look for it in the frozen section of your Indian grocery store.
For frozen Tendli, you do not have to thaw the vegetable. Just add it to the pan after you do the tempering and go ahead with the recipe. A side note- frozen Tendli will cook faster when compared to fresh ones since there is moisture. So keep an eye to prevent the curry from cooking to a mush.
Roasted Besan is a fantastic way to add protein to this dish. While the step is optional, it is highly recommended. This also helps in crisping up the gourds evenly.
Before roasting Besan (chickpea flour), sieve it well to get it rid of any lumps. Roast on low heat until fragrant and light brown. This takes around 4 to 5 minutes for about 1/2 cup of Besan. I always have a small batch of roasted Besan in my fridge to add to curries like this. You can store any leftovers in a Ziploc bag in the fridge. This keeps well for 1 month in the fridge.
Do not add the chickpea flour without roasting it. Unroasted chickpea flour leaves a raw and slightly bitter aftertaste to the curry and makes it completely unpalatable.

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 South Indian Recipes

Kale Dal – Indian Kale Recipes

August 10, 2022 By anusha Leave a Comment

Kale Dal is an Indian style Kale and lentil stew. This simple and nutritious dish is a wonderful way to incorporate greens like kale and chard in your diet. You can make this in the Instant Pot or on the stove top. Either ways, this hearty vegan dal is a weeknight lifesaver.

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

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Kale in Indian recipes

Before we make this Dahl, let us talk a bit about kale, shall we? If you are new to this leafy green vegetable, kale is a nutrition powerhouse and is common in US and Australia as well.

While it is not very popular in Asia, it is slowly gaining its sweet spot among the superfoods list. While there are so many types of kale, curly kale is the most common.

If you are wondering why there is so much hype about this, it is because kale is rich in calcium, Vitamins A, B and K. For expats and immigrants living in the west, this vegetable can be confusing or intimidating. This is because it is not grown locally in India.

Let me explain how you can use kale in Indian recipes. This dal is a good place to begin with. Kale has a distinct flavor and can take sometime to get used to. So, I recommend that you begin using kale with other green leafy veggies in the beginning.

Here are some great ways to add kale to Indian recipes-

Combine kale with potatoes in this classic Jeera Aloo recipe. Simply prep and chop kale and add it along with the potatoes and saute till they are wilted. Voila, we have kale Aloo.
Add some to Chana Masala or in this Mangalorean style chickpea curry.
You can also make south Indian style Keerai Kootu by using kale instead of spinach.

Ingredients

Here is a quick overview of what we need to make this dal-

Red lentils or Masoor Dal are easily available and so versatile. Apart from that, they are also full of complex carbohydrates and protein. You can also use moong lentils or green lentils in this recipe.
Oil – Traditionally, we use Ghee to make dal in India. However, I intend to use oil since I prefer the vegan version.
Onions- No dal is complete without them. Red onions are my first choice for most Indian style Dal recipes. But white or yellow onions will work well here too.
Garlic- A generous amount of garlic in any Dal not just adds flavor but also aids digestion and reduces bloating and gassiness.
Whole spices- Like any Indian dish, this dal also calls for cumin seeds, bay leaf and cinnamon.
Ground spices- A simple combination of red paprika, garam masala, ground coriander and turmeric are all we need for making this dish.
Spring onions and cilantro- scallions aka spring onions have a mild sweet flavor while cilantro has a delicate citrussy but slightly pungent flavor. Both of these greens add so much oomph to this dal.
Swiss chard- I love sneaking in veggies to any meal. Dal is a great way to include veggies and still make a wholesome meal without having to wash some 200 dishes. Which is why I tend to always use a mix of greens in these kind of dishes. You can skip the chard if you want or you can even add baby spinach or other leafy greens of your choice. Beet greens are excellent here too.
Curly kale- And finally, the boss of this recipe- curly kale. While using kale, always discard the middle rib since this is tough and fibrous. This also has a slight bitter after taste. So discard the rib and use only the leafy part.

Variations

Why should a recipe be made in just one way, eh? When it comes to creativity and cooking, the sky is the limit. Here are some different ways to jazz up this every day dish-

Use a combination of kale and other leafy greens like water spinach, baby spinach, collard greens, watercress or beet greens. You can even add leeks.
Looking for a no onion and garlic recipe? You can skip the onions, spring onions and garlic in this recipe. Add just the greens along with 2 tbsp tomato paste or 1/2 cup finely chopped fresh tomatoes or 1.5 tbsp tamarind paste. Proceed with the rest of the recipe as directed here.
You can use green lentils, whole brown lentils, moong lentils or even whole green moong to make this dish. Whatever you choose to use, always soak the lentils for at least an hour in warm water. This way, we can minimize the cooking time.
Make this creamy by stirring in 1/2 cup thick coconut milk at the end. Finish with a squeeze of lemon. So yum!
For a different flavored dal, use virgin coconut oil instead of vegetable or canola oil.

Shelf life, storage and freezing

This dal keeps well in the fridge for up to 4 days. Store this in a clean air tight container. Leftovers freeze beautifully and last up to 2 months in the freezer.

To freeze this dal, allow the dal to become cool completely. Divide into 1 cup portions, transfer to freezer-safe containers, label and freeze.

Thaw in the fridge overnight or for 2 hours at room temperature. Add thawed dal to a sauce pan and bring to a gentle simmer. Serve hot. Do not refreeze after thawing.

Dietary Specifications

This filling dal is naturally vegan. It is also free from gluten, soy and nuts. Since we use red lentils in this recipe, this is not keto-friendly.

Calories in Dal

Dal or lentils is an everyday staple in India. Lentils are rich in proteins but they are also equally high in carbohydrates. This is why red lentils and other varieties are not keto-friendly.

But if you are just looking for high protein recipes that also have complex carbs, then dahl is great in your diet. A cup of cooked red lentils have 230 calories but they have about 10 grams of protein along with other micro- nutrients.

Serving suggestions

We enjoy eating these lentils with just plain brown rice. This also pairs well with Jeera rice, Vegan Naan, Vegetable Pulao or plain Parathas.

Recipe Notes

Lentils do not cook well when we add salt to it. For this reason, you must soak the lentils prior to cooking them. This is especially true for all Instant Pot Dal recipes.
You can add vegetable stock instead of water for a more flavorful dal.
Use 3/4 cup finely chopped fresh tomatoes instead of the tomato paste if you do not have tomato paste.
The tempering step is optional but highly recommended.
Always discard the middle rib in kale and use only the leafy part.

Method

Prep work

Place the red lentils in a colander and wash well. Transfer to a bowl, add warm water and let it soak for 30 minutes. While this soaks, prep the vegetables and gather up the remaining ingredients.

Instant Pot Kale Dal

Steps 1 and 2

Insert the inner pot into the Instant Pot. Turn on SAUTE MODE- NORMAL and set the timer for 8 minutes. Add the oil and wait for the display to read HOT.

When ready, add the bay leaf, cinnamon stick and cumin seeds. Stir once and wait for them to splutter.

Steps 3 and 4

Tip in the onions and ginger garlic paste along with the salt.

Steps 5 and 6

Stir to combine. Continue to cook this until the onions are pink and soft.

Add the spice powders (Garam masala, ground turmeric, red paprika and ground turmeric).

Steps 7 and 8

Add the tomato paste now and give a quick stir. Mix well. Cook this for 20 seconds. Immediately tip in the chopped scallions, cilantro, kale and chard. Saute for 1 minute until the greens are wilted.

Steps 9 and 10

Drain the soaked lentils. Add the lentils along with 2 cups of water. Please note that I have drained the lentils and then added fresh water to the soaked lentils for convenience and that is what you see in picture no.10.

Steps 11 and 12

Stir well to combine.

Steps 13 and 14

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.

Steps 15 and 16

Press PRESSURE COOK- HIGH PRESSURE and set the timer to 8 minutes. Allow the cooking cycle to complete. When done, wait for NATURAL PRESSURE RELEASE. Open the lid when the pressure has released naturally. Gently mash the dal well.

Tempering

Heat a small pan with 1 tsp oil. Add 2 tbsp finely chopped garlic and wait for the garlic to become brown. Do this on medium flame. When the garlic has browned, add 1 tsp cumin seeds and allow it to crackle.

Switch off the flame and add 1/2 tsp sweet paprika. Immediately add this mixture to the dal. Stir well to combine. Serve hot.

Stove top Dal

Follow the prep work.

Drain the soaked lentils and add this to a heavy bottomed saucepan along with 3 cups water. Cook on medium heat until the lentils are fully mushy and tender. This takes anywhere between 15 to 20 minutes.

When the dal has cooked completely, mash it gently to make it creamy. Set aside.

Heat a heavy bottomed pan or a 5 quart Dutch oven with oil. Add the whole spices and wait for them to crackle. Tip in the onions and ginger garlic paste. Stir to combine and saute till onions are pink and soft.

Now, add the ground spices, tomato paste along with the salt and give a quick mix. Immediately, tip in the chopped greens. Mix well and continue to saute them till they are wilted. This takes 2 to 3 minutes.

Now, add the cooked lentils mixture. Stir to combine. Simmer on medium heat for 5 to 6 minutes, stirring often. Switch off the flame.

Heat a small pan with 1 tbsp oil. Add 2 tbsp finely chopped garlic and wait for the garlic to become brown. Do this on medium flame. When the garlic has browned, add 1 tsp cumin seeds and allow it to crackle.

Switch off the flame and add 1/2 tsp sweet paprika. Immediately add this mixture to the dal. Stir well to combine. Serve hot.

Explore More Dal Recipes

Kale dal served with a tempering of fried garlic and red paprika on top. The bowl of dal is placed over a burlap map. Rice and veggies served in wooden bowls by the side.

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Kale Dal

This Indian style Kale and red lentils is a fantastic nutrition packed dish for any day. Perfect for batch cooking and weeknight dinners with naans or plain rice.

Prep Time30

Cook Time20

Course: Main Course, Mains

Cuisine: Indian

Servings:

Calories: 123kcal

Equipment

1 6 quart Instant Pot or pans for cooking on stovetop
1 set of measuring cups and spoons
2 Ladles
1 small frying pan

Ingredients

For soaking the lentils

3/4 cup red lentils 1 cup =240 ml
2 cups warm water

For the dal

1.5 tbsp vegetable oil or any neutral flavored oil.
2 bay leaves
1/2 inch cinnamon stick
1.5 tsp cumin seeds
3/4 cup onions finely chopped
1.5 tsp ginger garlic paste
salt to taste
1.5 tsp red paprika
1 tsp garam masala
1.5 tsp ground coriander
1 tsp ground turmeric
1.5 tbsp tomato paste
1/2 cup chopped cilantro
1/2 cup chopped scallions
4 oz chopped kale
2 oz chopped swiss chard
2 cups water

For tempering

1 tsp oil
2 tbsp garlic chopped
3/4 tsp cumin seeds
1/2 tsp sweet paprika

Instructions

Prep work

Place the red lentils in a colander and wash well.
Transfer to a bowl, add warm water and let it soak for 30 minutes.
While this soaks, prep the vegetables and gather up the remaining ingredients.

Instant Pot Kale Dal

Insert the inner pot into the Instant Pot.
Turn on SAUTE MODE- NORMAL and set the timer for 8 minutes.
Add the oil and wait for the display to read HOT.
When ready, add the bay leaf, cinnamon stick and cumin seeds.
Stir once and wait for them to splutter.
Tip in the onions and ginger garlic paste along with the salt.
Stir to combine.
Continue to cook this until the onions are pink and soft.
Add the spice powders (Garam masala, ground turmeric, red paprika and ground turmeric).
Add the tomato paste now and give a quick stir. Mix well. Cook this for 20 seconds.
Immediately tip in the chopped scallions, cilantro, kale and chard.
Saute for 1 minute until the greens are wilted.
Drain the soaked lentils.
Add the lentils along with 2 cups of water.
Stir well to combine.
PRESS CANCEL.
Ensure that the sealing ring has been fitted properly into the Instant Pot lid.
Close the Instant pot and turn the VALVE to SEALING.
Press PRESSURE COOK- HIGH PRESSURE and set the timer to 8 minutes.
Allow the cooking cycle to complete.
When done, wait for NATURAL PRESSURE RELEASE.
Open the lid when the pressure has released naturally.
Gently mash the dal well.
Heat a small pan with 1 tbsp oil.
Add 2 tbsp finely chopped garlic and wait for the garlic to become brown.
Do this on medium flame.
When the garlic has browned, add 1 tsp cumin seeds and allow it to crackle.
Switch off the flame and add 1/2 tsp sweet paprika.
Immediately add this mixture to the dal.
Stir well to combine.
Serve hot.

Stove top Dal

Follow the prep work.
Drain the soaked lentils and add this to a heavy bottomed saucepan along with 3 cups water.
Cook on medium heat until the lentils are fully mushy and tender.
This takes anywhere between 15 to 20 minutes.
When the dal has cooked completely, mash it gently to make it creamy. Set aside.
Heat a heavy bottomed pan or a 5 quart Dutch oven with oil.
Add the whole spices and wait for them to crackle.
Tip in the onions and ginger garlic paste.
Stir to combine and saute till onions are pink and soft.
Now, add the ground spices, tomato paste along with the salt and give a quick mix.
Immediately, tip in the chopped greens.
Mix well and continue to saute them till they are wilted.
This takes 2 to 3 minutes.
Now, add the cooked lentils mixture.
Stir to combine.
Simmer on medium heat for 5 to 6 minutes, stirring often.
Switch off the flame.
Heat a small pan with 1 tbsp oil.
Add 2 tbsp finely chopped garlic and wait for the garlic to become brown.
Do this on medium flame.
When the garlic has browned, add 1 tsp cumin seeds and allow it to crackle.
Switch off the flame and add the sweet paprika.
Immediately add this mixture to the dal. Stir well to combine. Serve hot.

Notes

Lentils do not cook well when we add salt to it. For this reason, you must soak the lentils prior to cooking them. This is especially true for all Instant Pot Dal recipes.
You can add vegetable stock instead of water for a more flavorful dal.
Use 3/4 cup finely chopped fresh tomatoes instead of the tomato paste if you do not have tomato paste.
The tempering step is optional but highly recommended.
Always discard the middle rib in kale and use only the leafy part.

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!

Peach Salad – Vegan & GF

August 8, 2022 By anusha Leave a Comment

Wait, is summer even summer without a mean peach salad? I know that there are not many peach fans out here but these juicy stone fruits are one of the most underrated summer produce. These cute fruits are great in everything and even just as an afternoon snack. This vegan summer salad is everything delightful on a hot sunny afternoon.

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

Here is why this salad should be a regular on your summer menu-

The dressing is so simple and flavorful.
It is a fantastic way to use up summer fruits.
You can jazz this salad up in so many ways.
Salads are a great way to sneak in greens and omega 3 seeds and nuts. This salad is proof of that.

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Ingredients

Whenever I test new recipes, I like to look at them as blocks. This makes things easier especially when it comes to me thinking long and hard about what went wrong. A salad is no exception to this. This easy recipe has two components- the dressing and the produce.

For the dressing,

You will need-

Maple syrup– Switch to agave nectar or honey in a pinch if you don’t have this.
Balsamic vinegar– While I won’t recommend swapping out this with any other vinegar, the closest that will work here is red wine vinegar.
Dijon mustard– Psst… did I tell you? This is the secret ingredient that makes this dressing exceptional in every single way.
Garlic powder- We will just need one tsp of this potent but flavor packed miracle ingredient.
EVOO- If it is a salad, it has to be olive oil. Some good quality EVOO goes a long way in making a fabulous salad dressing.
Fresh basil– Because there is nothing that beats the flavor of fresh basil in a summer salad that is full of peaches and tomatoes.
Salt and pepper– No salad is ever complete without this, guys.

From the produce aisles, you will need-

Peaches– White or yellow peaches are great here. Nectarines will work too.
Blueberries– These tiny tart and sweet berries amp up the nutrition and work in tandem with the rest of the fruits here to make this a flavor packed salad.
Tomatoes– While I would have loved to add beef tomatoes here, I had to make do with Roma tomatoes and cherry tomatoes. Heirloom, beef and regular tomatoes are all fantastic in this recipe.
Rocket– Sharp and pungent, rocket leaves balance this otherwise sweet and tangy salad. Use baby spinach if you cannot find rocket.
Hemp seeds, pumpkin seeds and almonds – I strongly believe that every salad needs crunch and some protein boost. You can also add toasted flax seeds, chia seeds or other nuts like pecans and walnuts.

Dietary Specifications

This easy recipe is free from soy, dairy, gluten and eggs. Things that you should watch out for, if you intend to serve this at an event, are allergies to nuts, seeds, blueberries and peaches.

Shelf life and storage

Like any salad, this recipe is best enjoyed when made fresh and served. If you do want to make this ahead of time, then the only thing that can be prepared in advance is the dressing. The dressing keeps well in the fridge for upto 3 days. Store it in a clean and sterile glass jar.

Recipe Notes

Chop and prepare the fruits only when you are ready to assemble and serve the salad. Peaches and tomatoes become soggy if they are chopped ahead of time.
Dry the rocket leaves thoroughly using a salad spinner to avoid soggy salad.
Use fresh mint instead of fresh basil if you do not have sweet basil.
You can easily double or triple this recipe.

Method

Make the dressing

Steps 1 and 2

To a mixing bowl, add the maple syrup, extra virgin olive oil, garlic powder, chopped basil leaves, balsamic vinegar, salt and pepper. Stir to emulsify this mixture well. Use a balloon whisk.

Or add all the ingredients to a salad shaker or ball mason jar. Shake vigorously to combine everything until well incorporated.

Toss the salad

Steps 3, 4, 5 and 6

In a large mixing bowl, add the rocket leaves, peaches, tomatoes, and blueberries.

Steps 7 and 8

Pour the dressing over this.

Steps 9 and 10

Add in the toasted almonds, hemp hearts and pumpkin seeds. Mix gently using salad spoons or tongs.

Serve immediately.

Explore More Salads

vegan peach salad with summer fruit served in Khaki brown shallow bowl placed over a wooden plate. Fruits scattered around the plate.

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Peach Salad

This vegan and gluten free salad celebrates summer produce by incorporating peaches, blueberries and tomatoes with a light dressing.

Prep Time15

Course: Salad, Salads

Cuisine: American, International

Servings:

Calories: 257kcal

Equipment

2 Mixing bowls
1 set of measuring cups and spoons
1 set of salad spoons

Ingredients

For the dressing

2 tbsp maple syrup
3 tbsp olive oil
3 tbsp balsamic vinegar
1.5 tbsp Dijon mustard
1 tsp garlic powder
10 sweet basil leaves finely chopped
Salt to taste
1.5 tsp freshly cracked black pepper

For the produce

2 peaches pitted and sliced into wedges (8.5 oz in weight)
1/2 cup blueberries 3.5 oz
2 tomatoes sliced into thick wedges (8.5 oz in weight)
6 cherry tomatoes halved
2 oz rocket leaves
1 tbsp roasted almonds
1 tbsp hemp hearts
1 tbsp pumpkin seeds

Instructions

Make the dressing

To a mixing bowl, add the maple syrup, extra virgin olive oil, garlic powder, chopped basil leaves, balsamic vinegar, salt and pepper.
Stir to emulsify this mixture well. Use a balloon whisk.
Or add all the ingredients to a salad shaker or ball mason jar.
Shake vigorously to combine everything until well incorporated.

Toss the salad

In a large mixing bowl, add the rocket leaves, peaches, tomatoes, and blueberries.
Pour the dressing over this.
Add in the toasted almonds, hemp hearts and pumpkin seeds.
Mix gently using salad spoons or tongs.
Serve immediately.

Notes

Chop and prepare the fruits only when you are ready to assemble and serve the salad. Peaches and tomatoes become soggy if they are chopped ahead of time.
Dry the rocket leaves thoroughly using a salad spinner to avoid soggy salad.
Use fresh mint instead of fresh basil if you do not have sweet basil.
You can easily double or triple this recipe.

For Instant Pot & Air Fryer Recipes

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

Disclaimer

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

Nutrition

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

Vegan Masala Chai – Vegan Milk Tea

August 5, 2022 By anusha Leave a Comment

Vegan Chai is something that I have come to love ever since I have started my transition towards eating more plant based food. While I am not fully vegan, I do try to go fully plant based every now and then. And you know what is the hardest part for me during that time? Chai or in layman terms, milk tea. In this post, I will walk you through brewing some flavor packed Chai that is dairy free and delicious.

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If you have been following me on Instagram, you will definitely know that I am a Chai person. Weekends without this refreshing hot drink feels incomplete. While I am in the vegan phase, making the perfect cup of hot milk tea is a challenge.

And I can now safely say that I have found a solution to that situation in this fail-safe recipe. Let us now take a look at what we need to get this tea going.

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What is Chai?

Wait let me rephrase. What is Masala Chai? Masala in Hindi refers to spices. And Chai is tea made with milk. So ideally, this is a heavenly concoction of spices, tea dust and milk.

Served with some Pakoras, Bajji or even a sandwich, it is the drink that many in India start their day with.

There are so many ways to make Masala Chai. Some people use a Chai spice blend. I learned how to make Chai, this way when I used to live in Baroda. My method calls for pounding whole spices and herbs and simmering it with the tea dust.

Experiments with plant based milks in Chai

I have experimented making Chai tea with different types of non-dairy milk. Two options that worked the best are unsweetened oat milk and unsweetened cashew milk. Coconut milk, soy milk and rice milk were disasters but hazelnut milk and almond milk chai were passable.

Check my recipe notes to understand about using non-dairy milk in chai tea better.

Ingredients

Spices and herbs

We will be using cinnamon, cloves, whole black peppercorns and green cardamom from our spice cabinet. You will also need some ginger root, fresh mint leaves and a few stalks of lemongrass. Lemongrass is optional but highly recommended.

Tea Dust

For this tea, black tea dust works best. You can find this in Asian stores or Indian grocery stores. Nowadays, this is available in tea boutiques as well. My personal favorite brands are Red Label and Taj Mahal.

Since the concept of tea has evolved so much, we also have flavored tea dust in the markets now. But I prefer the good old regular black tea dust.

Plant based milk

Like I mentioned earlier, I am using unsweetened oat milk in this recipe. I will not recommend switching to any other non-dairy milk because the proportion of water to tea dust to milk varies for every kind of plant based milk out here.

Sweetener

Okay, here is my pet peeve about chai. While I can drink coffee without sugar, I just cannot enjoy my milk tea without sugar. If you prefer your tea without any sweetener, then, I am truly jealous.

I have used Gula Melaka; which is the local coconut palm sugar that we get here. Raw cane sugar, agave nectar, maple syrup, coconut sugar and regular granulated white sugar will work here too.

FAQs

Can vegan chai be made ahead?

Chai is best enjoyed hot. And the vegan version is no exception. Reheated chai just tastes different. I will not recommend brewing large batches of this beverage for this reason.

What plant based milk works best in this chai?

Unsweetened oat milk is my first choice. Cashew milk that is unsweetened also works well.

Why did my vegan milk tea curdle?

To avoid plant based milk tea curdling, always heat or simmer on very gentle heat. Simmering on high temperatures curdles the milk because the pH levels in plant milk are way lower than what they are in dairy milk.

Recipe Notes

Here are some tips to brew that perfect vegan Desi Masala Chai.

Always simmer the tea dust and spice blend first together. This is our tea decoction or liqueur.
Use Indian style black tea dust for best tasting chai.
Once you have added the plant based milk, reduce the heat to the lowest temperature and simmer for just 2 to 3 minutes.
Do not add the sugar until the mixture has simmered for at least 2 to 3 minutes. When you add sugar before the milk has been infused fully with the chai concentrate, the chai tastes milky and flavorless.
Non dairy milk should never be simmered on high heat because it curdles very quickly.
Always shake your milk carton well before using the milk.
I recommend using room temperature milk since chances of curdling is lower in this case. Let me explain. When you add cold milk to hot tea concentrate, it tends to curdle quickly because of the sudden temperature shift.

DIY Chai Spice Blend

If you cannot source ginger and lemongrass, you can still make this tea. And if you are a big fan of Masala Chai, then you will definitely need this easy Chai spice blend.

To make a quick Chai spice, add 6 green cardamoms, 1 inch stick cinnamon, 3 cloves, 10 whole black pepper corns, 1 tsp ground ginger and 1/2 tsp ground allspice to a nut grinder. Blend to a coarse powder.

You will need 3/4 tsp of this blend to brew this chai tea. Store this blend in an air tight jar in a cool cabinet. This makes about 6 servings of chai tea.

How to make the best vegan Masala Chai?

Steps 1 and 2

Add the whole spices (green cardamom, whole black pepper, cloves, cinnamon) along with the peeled and chopped ginger, lemon grass and mint leaves to a mortar and pestle.

Steps 3 and 4

Pound this to a slightly coarse mixture. Set aside. To a saucepan, add 1 cup water.

Steps 5 and 6

Tip in the 2.5 tsp black tea dust and the pounded spice and herbs mixture.

Steps 7 and 8

Bring this mixture to a rolling bubbling boil. This takes about 4 to 5 minutes on medium heat. When ready, reduce the heat to the lowest and add the unsweetened oat milk.

Steps 9 and 10

Stir a few times to combine. Simmer on lowest heat possible for just 2 to 3 minutes. Now, add the sugar.

Steps 11 and 12

Stir well to combine. Continue to simmer for 1 to 2 minutes on low heat.

Steps 13 and 14

Switch off heat. Strain the chai through a fine mesh strainer. Pour into individual cups and serve hot.

We love enjoying a cup of piping hot Chai tea with our breakfast. This is a sacred routine in our house especially during the weekends. Do you have such a coffee or tea routine? Tell us in the comments.

vegan masala chai served in a floral patterned cup and saucer set. A small sugar spoon rests on the saucer. A few cinnamon sticks, a pinch bowl of sugar and some whole spices by the side and around the cup of tea.

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Vegan Masala Chai

This Indian style chai tea is the perfect blend of spices and herbs and uses non-dairy milk. The result is a creamy vegan Chai that you will love.

Prep Time10

Cook Time10

Course: Beverage

Cuisine: Indian

Servings: people

Calories: 112kcal

Equipment

1 Saucepan
1 mortar and pestle or a small coffee grinder
1 fine mesh strainer
1 set of measuring cups and spoons

Ingredients

Herbs and spices

1 tbsp ginger grated and peeled
5 whole green cardamoms
1 tsp black peppercorns
1/2 inch cinnamom stick
2 cloves
2 inches lemon grass chopped roughly
5 fresh mint leaves or 1/4 tsp dried mint leaves
1 cup water
2 tsp black tea dust please refer blog post for more details
1 cup Unsweetened oat milk
2 tsp raw cane sugar or any sweetener of your choice

Instructions

Add the whole spices (green cardamom, whole black pepper, cloves, cinnamon) along with the peeled and chopped ginger, lemon grass and mint leaves to a mortar and pestle.
Pound this to a slightly coarse mixture. Set aside.
To a saucepan, add 1 cup water, 2.5 tsp black tea dust and the pounded spice and herbs mixture.
Bring this mixture to a rolling bubbling boil. This takes about 4 to 5 minutes on medium heat.
When ready, reduce the heat to the lowest and add the unsweetened oat milk.
Stir a few times to combine.
Simmer on lowest heat possible for just 2 to 3 minutes.
Now, add the sugar and stir well to combine.
Continue to simmer for 1 to 2 minutes on low heat.
Switch off heat. Strain the chai through a fine mesh strainer.
Pour into individual cups and serve hot.

For Instant Pot & Air Fryer Recipes

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

Disclaimer

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

Nutrition

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

Explore More Vegan Recipes

Fresh Strawberry Lemonade

July 27, 2022 By anusha 6 Comments

Fresh strawberry lemonade is what completes summer for me. There is very little that I can do to resist this gorgeous pink thirst quencher that comes together in a pinch. The best part about making lemonade at home is that you can watch the sugar levels and this pink lemonade is no exception.

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I am not going to sit here and wax eloquent about my love for this drink. Let’s get cracking on making this lemonade, peeps. Because it is well worth it.

Ingredients

Fresh strawberries- Choose the reddest, ripest and freshest strawberries for making this lemonade. Check out the variations for making this with frozen strawberries.
Cane sugar- While you can regular white sugar, I prefer using raw cane sugar since it is slightly better. You can also use maple syrup, stevia, monk fruit extract or agave nectar here. If you are not particular about this drink being vegan, you can use honey as well.
Freshly squeezed lemon juice– I love using Meyer lemons for this recipe but you can use pretty much any lemons you have on hand.
Water- And finally some clean filtered water for this refreshing drink is all we need.

Dietary specifications

This drink is a naturally vegan lemonade that is free from soy, gluten and food colors. If you are serving this at a party, make sure to check if anyone is allergic to strawberries.

Make ahead, Shelf life and Storage

You can make this lemonade 3 days in advance. Store the lemonade in a clean and covered glass pitcher in the fridge. Serve chilled over ice cubes and a sprig of mint. Leftover lemonade keeps well for up to 2 days in the fridge.

Variations

Now comes the exciting part. The reason why this is my top lemonade is because it can be made in so many ways. I love recipes that allow your creative juices to flow boundlessly.

Fizzy pink lemonade

My daughter calls this pink lemonade soda. Switch the plain water to some sparkling water and you will have some refreshing bubbly pink lemonade.

Strawberry Lemonade Vodka

This drink is the perfect match for vodka. Spike this lemonade with some vodka and the result is this beautiful cocktail. Here is another tip- muddle this cocktail with some sweet basil and then serve it on the rocks. Bliss.

Make a float

Use sparkling water instead of still water for making this lemonade. And then top with Vanilla ice cream and serve it as an ice cream float. Super yum on a hot day and a great treat for kids back from soccer practice!

Grate up some granita

Freeze this lemonade and then blend the frozen drink in a high speed blender for a wonderful granita. I recommend Ninja blender for this. Please note that this is not a sponsored post.

Add more flavors

Throw in some herbs like fresh mint or sweet basil for a slightly different version of this drink.

Strawberry acai lemonade

When blending the berries and other ingredients, tip in 2 tsp acai powder and whip up this Starbucks style lemonade. Acai powder comes from acai berries, small fruits that resembles grapes. These are considered superfoods.

Recipe Notes

Wash your strawberries and hull them before adding them to the blender.
To cut down on chilling time, use chilled water and ice cubes while blending the lemonade. Alternatively, use frozen strawberries instead of fresh ones.
Ninja blender is great not just for making this lemonade but for also other drinks including smoothies since it is a high speed blender. Please note that this is not a sponsored post.
Strain the lemonade through a strainer for a smoother lemonade that has no seeds, if you prefer.

Method

Steps 1 and 2

Add the lemon juice followed by the washed and hulled strawberries to the blender jar.

Steps 3 and 4

Tip in the sugar and water.

Steps 5 and 6

Blend to a smooth drink on high speed, making sure there are no chunks of berries left behind.

Serve chilled over ice.

Explore More Strawberry Recipes

easy fresh strawberry lemonade served in tin can style glasses placed on a metal tray with fresh strawberries and a pink linen cloth around it

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5 from 1 vote

Strawberry Lemonade

Strawberry lemonade, also known as pink lemonade is a delicious thirst quencher made using fresh strawberries.

Prep Time20

Chilling Time4

Total Time4 20

Course: Beverage

Cuisine: International

Servings: persons

Calories: 165kcal

Author: Anusha Praveen

Equipment

1 high speed blender
1 set of measuring cups and spoons

Ingredients

10.5 oz Strawberries 300 grams by weight approximately
2/3 cup Raw cane sugar
5 cups chilled water
1/2 cup Lemon juice freshly squeezed

For serving

1 cup Ice cubes
4 fresh mint sprigs

Instructions

Prep work

Wash, hull and quarter the strawberries.
Squeeze the lemons and express the juice. Set aside.

How to make strawberry lemonade?

To the blender jar, add lemon juice followed by strawberries.
Add sugar and water next.
Blend on high speed to a smooth juice, making sure there are no chunks of strawberries left behind.

To serve

Add ice cubes to tall glasses.
Pour the lemonade over the ice cubes.
Add a fresh sprig of mint to each glass.
Serve immediately.

Notes

Wash your strawberries and hull them before adding them to the blender.
To cut down on chilling time, use chilled water and ice cubes while blending the lemonade. Alternatively, use frozen strawberries instead of fresh ones.
Ninja blender is great not just for making this lemonade but for also other drinks including smoothies since it is a high speed blender. Please note that this is not a sponsored post.
Strain the lemonade through a strainer for a smoother lemonade that has no seeds, if you prefer.

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!

Strawberry Jam – No Pectin

July 21, 2022 By anusha Leave a Comment

Summer means berries. And I love making everything berries. This no pectin strawberry jam is what comes to my mind the first thing when I spot a punnet at the market. But wait, have I shared the best part, yet? This jam can be made in a jiffy in the Instant Pot. No preservatives. No efforts. Just sheer strawberry love.

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My love for berries is too much ( for lack of a better word. I know it’s a meh statement, but you get the drift, right?). The past two summers have been about making compote, jam and coulis from berries. If you love berries as much as me, then you should give this microwave berry compote a shot.

And you should also make some of this jam. Here is why-

This involves minimal prep time and cooking time.
It is a fantastic way to include seasonal fruit.
There are no added chemicals, preservatives or dyes.
You can make it in a moment’s notice.
Instant Pot strawberry jam is fuss-free and mess-free.
Lastly, making jam is a fun activity that is great to do with kids.

Fair warning ahead- this is a small batch jam. Because we are a family with limited counter and fridge real estate. Not to forget, strawberries are expensive finds, where I live. And also because I do not 50 jars. Ahem..

In this post, I will share how to make easy pectin free strawberry jam on the stovetop and in the instant pot. Since I am biased towards the Instant Pot, I recommend that you make this in the Instant Pot since it is so much easier and fuss free.

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Ingredients

Strawberries

Pick those that are ripe, red and juicy. Greenish ones tend to be a bit sour since they are under-ripe. This jam is also a great way to use up strawberries that are nearing their prime.

Sugar

As much as I prefer avoiding white sugar, jam is something that yields best results when we use white sugar. Feel free to adjust the amount of sugar according to your preference. But the maximum amount of sugar you will need for every pound of strawberries is 4 oz.

Lemon juice

This adds a pleasant tang to the jam and is essential to balance the flavors and taste.

Corn starch

Ok. I tested this recipe without adding corn starch. And the results were not just as promising. So, I do not recommend making this jam without corn starch.

Water

We need a very teeny bit to make the corn starch slurry. Please do not add more than what is mentioned in the recipe.

Dietary Specifications

This jam is vegan and gluten-free. It also does not contain any soy or soy derivatives and other harmful chemicals, food dyes and preservatives.

Shelf life and storage

Since this is a small batch jam, this lasts for 2 weeks in the fridge when stored in a clean and sterilized air tight glass jar. I love Weck jars and Mason jars for these kind of jams.

While handling the jam, always use a dry spoon to prevent molding and fungal growth.

Recipe Notes

Wash the strawberries well and let them dry under the fan. To be doubly sure, I recommend patting the berries dry with a kitchen towel. Any moisture in the berries will lead to molding.
How to hull a strawberry? Either use a sharp paring knife and chop the green tops away. Or put a metal straw at the bottom and push through the top.
Use a sharp paring knife to make a clean cut as you hull the strawberries.
Pick the brightest, reddest and freshest berries possible for this jam.
Can we use frozen strawberries for this easy strawberry jam? Absolutely yes! Since this is a refrigerator jam, frozen strawberries are great here too. Do not thaw them before using. Use them in their frozen form for best results.
Sterilize your jars before you begin. You will need a 16 oz jar for this.
Use a heavy bottomed pan like a Dutch oven if making on the stove top. This will help prevent burning.
Keep this jam refrigerated and always use a dry spoon for handling.
This jam is not suitable for canning. It is a refrigerator jam and has a very short shelf life.
To expedite the cooling process, I recommend that you place the inner pot of the Instant pot or the Dutch oven over an ice water bath.

Serving suggestions for Homemade Strawberry Jam

Stir some jam into your morning fruit parfait and add some to this millet parfait.
Spoon some jam over vanilla ice cream and serve as dessert.
Use this jam as a quick substitute for compote and serve over pancakes and waffles.

Method

Steps 1 and 2

Prep work

The prep work remains the same for both methods. Wash the berries thoroughly. Allow them to dry under the fan and pat them dry gently using a kitchen towel. This will help get rid of any moisture.

Instant Pot Strawberry Jam

Steps 3 and 4

Hull the strawberries and quarter them. If your strawberries are bigger, you can even chop them into 8 pieces.

Steps 5 and 6

Insert the inner pot into the Instant Pot. DO NOT PLUG IN AT THIS POINT. Add the strawberries and sugar. Combine gently.

Steps 7 and 8

Tip in the lemon juice. Stir to combine. Close the Instant Pot. Let it sit for 15 minutes.

This process is called maceration. When we do this, it helps the berries to release their juices and develop better flavor. After 15 minutes, open the lid . You can see that the berries will have some liquid in them. Refer picture number 8 above.

Steps 9 and 10

Ensure that the sealing ring is fitted properly into the Instant Pot lid. Close the Instant Pot. Turn the VALVE to SEALING. Plug in and PRESS PRESSURE COOK- HIGH for 2 Minutes.

Wait for the pressure cooking cycle to complete. Once done, allow 5 minutes of natural pressure release. After 5 minutes of NPR, do a quick pressure release carefully. When you open the lid, you will see the strawberries bubbling beautifully. Now, PRESS CANCEL.

Steps 11 and 12

Mash the strawberries with a potato masher. Make a slurry of equal parts corn starch and water. Add the slurry to the strawberry mixture. Stir to combine. TURN ON SAUTE MODE-NORMAL-5 Minutes and simmer for 4 to 5 minutes.

Steps 13 and 14

While the jam is simmering, remember to stir through a few times to prevent it from burning. Remember that jam thickens as it cools down. So, please do not simmer for a longer time than mentioned here.

Steps 15 and 16

Allow the jam to cool down completely. Transfer to a sterilized glass jar.

Stove top Strawberry Jam

Once you have prepped the berries, combine the berries, fresh lemon juice and the granulated sugar in heavy bottomed pan. Cover and let it sit for 15 minutes. I recommend using a 3 quart Dutch oven.

After 15 minutes, heat the mixture till the sugar melts completely. Continue to simmer until the berries become completely soft and mushy. At this stage, the mixture will have come to a full rolling boil.

Mash the berries using a potato masher. Continue to simmer for 8 to 10 minutes until the mixture is thicker. Stirring frequently while the jam simmers helps prevent burning.

Make a smooth corn starch slurry by mixing equal parts corn starch and water. Reduce the heat. Add the slurry to the mixture and stir well to combine.

You can see the mixture becoming thicker and glossier as soon as you add the slurry. Continue to simmer for 2 to 3 minutes. When done, take off heat and allow the jam to cool completely. Transfer to a sterilized glass jar.

More Strawberry Recipes

Easy strawberry jam without pectin in glass jars placed on a metal serving tray

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Easy Strawberry Jam Without Pectin

This easy strawberry jam uses no pectin and comes together quickly. Can be made in the Instant Pot or on the stovetop.

Prep Time20

Cook Time12

Resting Time1 15

Course: Condiment, Condiments

Cuisine: American, International

Servings: cups

Calories: 290kcal

Equipment

1 6 quart Instant Pot or 3 quart Dutch Oven or similar heavy bottomed pan
1 Potato masher
1 16 oz. sterilized glass jar
1 set of measuring cups and spoons

Ingredients

1 lb hulled and quartered strawberries 450 g in weight
1/2 cup granulated sugar
1 tbsp lemon juice
1.5 tbsp corn starch
1.5 tbsp water

Instructions

Prep work

The prep work remains the same for both methods.
Wash the berries thoroughly.
Allow them to dry under the fan and pat them dry gently using a kitchen towel.
This will help get rid of any moisture.

Instant Pot Strawberry Jam

Hull the strawberries and quarter them.
If your strawberries are bigger, you can even chop them into 8 pieces.
Instant pot strawberry jam
Insert the inner pot into the Instant Pot.
DO NOT PLUG IN AT THIS POINT.
Add the strawberries and sugar.
Combine gently.
Tip in the lemon juice. Stir to combine.
Close the Instant Pot.
Let it sit for 15 minutes.
After 15 minutes, open the lid .
You can see that the berries will have some liquid in them.
Ensure that the sealing ring is fitted properly into the Instant Pot lid.
Close the Instant Pot.
Turn the VALVE to SEALING.
Plug in and PRESS PRESSURE COOK- HIGH for 2 Minutes.
Wait for the pressure cooking cycle to complete.
Once done, allow 5 minutes of natural pressure release.
After 5 minutes of NPR, do a quick pressure release carefully.
When you open the lid, you will see the strawberries bubbling beautifully.
Now, PRESS CANCEL.
Mash the strawberries with a potato masher.
Make a slurry of equal parts corn starch and water.
Add the slurry to the strawberry mixture.
Stir to combine.
TURN ON SAUTE MODE-NORMAL and set the timer for 5 minutes.
Simmer for 4 to 5 minutes.
While the jam is simmering, remember to stir through a few times to prevent it from burning.
Remember that jam thickens as it cools down.
So, please do not simmer for a longer time than mentioned here.
Allow the jam to cool down completely.
Transfer to a sterilized glass jar.

Stove top Strawberry Jam

Once you have prepped the berries, combine the berries, fresh lemon juice and the granulated sugar in heavy bottomed pan.
Cover and let it sit for 15 minutes.
After 15 minutes, heat the mixture on medium heat, stirring often, till the sugar melts completely.
Continue to simmer until the berries become completely soft and mushy.
At this stage, the mixture will have come to a full rolling boil.
Mash the berries using a potato masher.
Continue to simmer for 8 to 10 minutes until the mixture is thicker.
Stirring frequently while the jam simmers helps prevent burning.
Make a smooth corn starch slurry by mixing equal parts corn starch and water.
Reduce the heat.
Add the slurry to the mixture and stir well to combine.
You can see the mixture becoming thicker and glossier as soon as you add the slurry.
Continue to simmer for 2 to 3 minutes.
When done, take off heat and allow the jam to cool completely.
Transfer to a sterilized glass jar.

Notes

Wash the strawberries well and let them dry under the fan. To be doubly sure, I recommend patting the berries dry with a kitchen towel. Any moisture in the berries will lead to molding.
How to hull a strawberry? Either use a sharp paring knife and chop the green tops away. Or put a metal straw at the bottom and push through the top.
Use a sharp paring knife to make a clean cut as you hull the strawberries.
Pick the brightest, reddest and freshest berries possible for this jam.
Can we use frozen strawberries for this easy strawberry jam? Absolutely yes! Since this is a refrigerator jam, frozen strawberries are great here too. Do not thaw them before using. Use them in their frozen form for best results.
Sterilize your jars before you begin. You will need a 16 oz jar for this.
Use a heavy bottomed pan like a Dutch oven if making on the stove top. This will help prevent burning.
Keep this jam refrigerated and always use a dry spoon for handling.
This jam is not suitable for canning. It is a refrigerator jam and has a very short shelf life.
To expedite the cooling process, I recommend that you place the inner pot of the Instant pot or the Dutch oven over an ice water bath.

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!

Pineapple Ginger Juice – Blender & Juicer

July 18, 2022 By anusha Leave a Comment

Pineapple ginger juice is my idea of the beginning of a perfect power packed morning. Loaded with nutrients and anti-oxidants, this immune boosting juice is something our family enjoys all year round. While I do love a bowl of chilled smoothies, I rely on these ginger shots to give me a kick of energy in the mornings.

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In this post, I will walk you through how to make this juice using a high speed blender and a juicer. I have both but I personally prefer using the blender for this juice because I do not strain this. Let me get to the nitty gritty of it in a bit but in the meanwhile, let us have a look at the ingredients.

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Ingredients

You can call this ginger shots, pineapple ginger energy shots or by whatever name you fancy. But I am this old school person and I will stick to juice. To make this at home, you will need-

Pineapple

I prefer coring and prepping my own pineapple. But you can buy precut pineapple if you want to minimize the labor. Canned pineapples will not work in this recipe. I also recommend that you buy a pineapple that is just ripe. In fact, a slightly under ripe one works very well for this recipe.

While buying pineapples, look for ones that are beautifully golden brown on the outside. If you find too many green spots on the surface, it means the fruit is under-ripe. If it looks too brown and dry on the outside, it is likely that the fruit is over-ripe.

The perfectly ripe pineapple will have a distinct pineapple smell. You can also give it a little squeeze when you press on the shell. The fruit should feel heavy and not hollow too.

Ginger

This Asian ingredient needs no introduction, does it? Ginger roots are full of nutrition benefits. They aid in digestion, reduce bloating, have anti-oxidants and cancer fighting properties. I can wax eloquent about ginger.

Here is a tip- To peel ginger easily, wash the roots well. Use the flat edge of a sharp spoon and scrape away at the peel. Always chop ginger along its length. When you slice across the breadth, the fiber does not allow you to get a smooth and even cut.

Lemon juice

Freshly squeezed lemon juice is what you need here. I personally love Meyer lemon juice but you can use whatever you have on hand. Use lime juice in a pinch if you do not have lemon juice handy.

Water

If you are going to use the juicer to make this juice, then you do not need water. But for the blender method, we need water. This is because the pineapple chunks cannot be fully blended if we do not add enough liquid.

Ground turmeric

Adding ground turmeric is nothing new in Indian cuisine. But in the west, it is still an unique spice. If you are keen on reaping the benefits of turmeric, adding them to your morning smoothies is a great way to include turmeric in your diet.

Cayenne

Wondering why cayenne? Because it helps in better absorption of nutrients here. Other alternative for cayenne can be black pepper. You will need 1/2 tsp ground black pepper for this recipe.

Variations

There are so many ways to make this juice. Here are some ways that I have tried-

Use yellow ginger (turmeric root) instead of ground turmeric. This has more nutritional value than ground turmeric. You can find this in Asian stores.
Add some carrots while you juice. The result is a delicious concoction of pineapples and sweet carrots. Make sure you chop the carrots into small cubes before juicing.
Make this into a cocktail by adding alcohol of your choice. White rum or gin is great here.
Add some orange juice for a tangier version of this juice.

Recipe Notes

I recommend taking only a small portion of this juice on empty stomach in the morning. Unlike other juices, this is a kind of detox juice and should be had in a limited quantity only.
Adjust the quantity of cayenne based on your spice tolerance.
Chop the pineapple into small chunks for easier blending.
For easier chopping of pineapple, first remove the fronds using a chef’s knife. Then cut the fruit into two halves vertically. Chop the pineapple into smaller pieces and then peel them. Use a sharp paring knife to peel your pineapple.
Every 2 cups of chopped pineapple along with the remaining ingredients mentioned here gives about 20 fl.oz of juice.
This juice tastes best when drunk chilled.
Turmeric may stain your blender jar or juicer attachments. Wash the jar and attachments immediately to remove the stains easily.
If you are using a juicer, save the pineapple and ginger pulp. You can add them to your bakes or energy balls later. You can also freeze them in an ice cube tray and use these frozen cubes to flavor your water.

Shelf life and storage

Store this juice in a non-reactive container. Glass or stainless steel is great. This juice keeps well in the fridge for 1 week. I generally make this over the weekend and we enjoy these shots through the week.

Method

Prep work

Wash and prep the pineapple and ginger. If you are using turmeric root instead of ground turmeric, then wash, peel and chop the turmeric root as well. You will need 10 grams ( 0.35 oz) for this recipe. Squeeze the lemon and extract the juice. Assemble the remaining ingredients.

Pineapple ginger juice using blender

Steps 1 and 2

To the blender jar, add the ginger and ground turmeric. If you are using turmeric root, add that instead of the ground turmeric.

Steps 3 and 4

Add the lemon juice and chopped pineapple chunks next.

Steps 5 and 6

Add water to the blender jar. Tip in the cayenne.

Steps 7 and 8

Blend on high speed till the mixture is smooth. I blended this for about 3 minutes on high speed till I got a very smooth juice.

Steps 9 and 10

At this stage, you can choose to strain the juice using a double strainer. But I prefer not straining to prevent loss of nutrition and fiber. This is also why I prefer making this juice using the blender. Transfer the juice into small containers. I have used tiny glass vials which hold 1/3 cup ( 2 fl.oz) of juice here.

How to make pineapple juice using a juicer?

For best results, I recommend a slow juicer. Once all the ingredients are prepped, begin by adding chunks of pineapple, ginger and turmeric root (if using) to the juicer. If you are using ground turmeric, stir it into the juice at the end.

Once the juice has been expressed, stir in the cayenne, lemon juice and ground turmeric. Mix well. Serve immediately or chilled over ice.

Watch the video

More Juice and Smoothies

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

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5 from 2 votes

Pineapple Ginger Juice

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

Prep Time10

Total Time10

Course: Beverage

Cuisine: International

Servings:

Calories: 32kcal

Author: Anusha Praveen

Equipment

1 high speed blender I use a Ninja Foodi Hot and Cold blender. Any high speed blender will work.
1 juicer Use a juicer instead of the blender if you have one.

Ingredients

2 cups chopped pineapple canned wont work
1 tsp ground turmeric or 10 grams raw turmeric root (refer blog post for more information)
10 grams peeled and chopped ginger
1/4 cup water
3 tbsp Lemon juice

Instructions

Prep work

Wash and prep the pineapple and ginger.
If you are using turmeric root instead of ground turmeric, then wash, peel and chop the turmeric root as well.
Squeeze the lemon and extract the juice.
Assemble the remaining ingredients.

Pineapple juice using blender

To the blender jar, add the ginger and ground turmeric.
If you are using turmeric root, add that instead of the ground turmeric.
Add the lemon juice and chopped pineapple chunks next.
Add water to the blender jar.
Tip in the cayenne.
Blend on high speed till the mixture is smooth.
At this stage, you can choose to strain the juice using a double strainer.
Transfer the juice into small containers.

How to make pineapple juice using a juicer?

For best results, I recommend a slow juicer.
Once all the ingredients are prepped, begin by adding chunks of pineapple, ginger and turmeric root (if using) to the juicer.
If you are using ground turmeric, stir it into the juice at the end.
Once the juice has been expressed, stir in the cayenne, lemon juice and ground turmeric.
Mix well.
Serve immediately or chilled over ice.

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!

Iced Peach Oolong Tea

July 12, 2022 By anusha Leave a Comment

T.E.A. Those three sweet letters. Yep. I am a tea lover and peach oolong tea served over ice is right up my alley. There was a time when iced teas were the only beverage I used to order in any restaurant. But the amount of sugar and the other nasties brought enlightenment and I have since brewed my own tea, iced and otherwise. This peachy tea is just what you need, this summer.

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Where I live, it is very hard to come by good quality peaches. We can get nectarines but not peaches. So it is no surprise that I go to town when I do find these stone fruits. Now, before I share the main recipe, here is something you should know- we are going to brew this tea in the Instant Pot because…..

Instant Pot Iced Tea

is just effortless, easy and mind-blowingly simple. Yet, it gives the best flavored iced tea every single time. You have to trust me on this. One pot, dump everything in and that is almost it. If you count the straining step, then yes, it is basically a three step recipe.

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What is oolong tea?

For a tea connoisseur, this will be a familiar term. But if you are new to the world of tea, then let me introduce you to this variety. If I have to name a favorite tea, it has to be oolong.

Did you know that green, black and oolong tea come from the same plant? They are classified based on how much they are oxidised. Oolong tea leaves are partially oxidized and then treated to heat.

For making this iced tea, I have used heavily roasted oolong. This variety is quite popular in China and can be sourced on Amazon or in tea boutiques.

How to brew oolong tea?

If you are wondering how to brew a great cup of oolong, then begin by boiling the water well. Add a tsp of oolong tea leaves to about 150 ml ( 5 oz ) water. Let it steep for about 2 minutes. Strain and enjoy immediately.

For the best tasting oolong tea, I recommend that you brew smaller quantities. It is also a tea that calls for a shorter brewing time in water that is just off-boiling or boiling water.

Variations

While peach and oolong is a fantastic combination, you can create so many variations using peaches and tea. Here are some possibilities.

Peach Green Tea

Use green tea bags instead of oolong in this recipe. Switch the thyme to mint. The result is a refreshing fruity green tea that can be sipped during breakfast or on a warm sunny afternoon.

Make it a bubble tea

Add brown sugar Boba pearls or peach flavored Boba pearls to make this a fun and cute looking drink.

Peaches and Cream Milk Tea

Serve this like a chai latte. Use black tea instead of oolong to brew this tea. Skip the thyme and lemons. Strain the brewed tea. Let it cool completely. When ready, make peaches and cream milk tea by combining 2 oz brewed tea, 4 oz chilled milk and 1/4 cup evaporated milk.

Sweeten with maple syrup if desired. Add peach flavored Boba pearls. Serve over ice cubes. One word- delicious.

Make ahead and shelf life

If you plan to serve this at a party, you can make this tea 2 days ahead and let it sit in the refrigerator till you are ready to serve. The flavors will also have infused well by this time.

This iced tea keeps well for 5 days in the fridge when stored in a covered non-reactive container like a glass jug.

Dietary specifications

This recipe is free from

Soy
Dairy
Gluten
Nuts

If you are serving this to a crowd, make sure to check if anyone is allergic to peaches. We use maple syrup as a sweetener here but you can also use stevia, raw cane sugar and serve this without any sweeteners. This is a naturally vegan drink.

Recipe Notes

If you like a milder tea, reduce the number of tea bags to 3.
Adjust the sweetness as per your liking. You can also use raw cane sugar, stevia or agave nectar or monk fruit extract as your choice of sweeteners.
You can substitute the fresh thyme with dried thyme if you cannot source it fresh. But since dried herbs are more potent, you will require only 1 tsp dried thyme for this recipe.
Allow the tea to become chilled for best flavor and taste.
You can freeze leftover iced tea cubes and add them to your water for a refreshing taste.

Method

Instant Pot Peach Tea

Steps 1 and 2

Insert the inner pot into the Instant Pot. Add water, oolong tea bags, maple syrup, chopped peach slices, thyme sprigs and freshly squeezed lemon juice. Ensure that the sealing ring has been fitted properly into the lid.

Close the Instant pot, turn the VALVE to SEALING and plug in. Press PRESSURE COOK-HIGH PRESSURE and set the timer to 15 MINUTES. Allow the cooking cycle to complete.

Steps 3 and 4

When the cooking cycle is complete, do a quick pressure release. Fish out the tea bags and thyme. Discard both.

Steps 5 and 6

Gently mash the peach slices using a potato masher and let the mixture sit undisturbed for 1 hour.

After an hour, and transfer the tea to a clean non-reactive container. Let it cool completely. When cooled, refrigerate for at least 6 hours before serving.

Serve chilled over ice cubes and a squeeze of lemon. Add some lemon wedges to pretty up your drink.

Peach Iced Tea -Stovetop Method

To a heavy bottomed pan, add 4 cups water and chopped peaches along with maple syrup. Simmer the mixture till peaches are soft. When the peaches have softened, add the thyme and oolong tea bags. Simmer for just 1 minute.

Immediately, take off heat and let the mixture stand undisturbed for 20 minutes. After 20 minutes, fish out the thyme and tea bags. Discard them. Use a potato masher and gently mash the peaches. Add lemon juice. Stir to combine. This is our peach tea syrup.

Let this cool completely. When cool, refrigerate for at least 6 hours before serving. To serve, combine 4 fl.oz of peach tea syrup with 6 fl.oz chilled water along with a squeeze of lemon. Serve chilled over ice cubes.

More Instant Pot Recipes

Three glasses of Iced peach oolong tea served with lemon wedges and peach slices as garnish.

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5 from 1 vote

Iced Peach Oolong Tea

Fresh summery peach tea with delicate oolong tea. So good when served with a squeeze of lemon and over ice.

Prep Time10

Cook Time15

Cooling Time8

Course: Drink

Cuisine: International

Servings:

Calories: 146kcal

Equipment

1 6 quart Instant Pot
1 pair of tongs
1 Potato masher
1 Strainer

Ingredients

4 cups water (32 fl.oz)
10 oz pitted and chopped peaches
4 oolong tea bags
1-2 thyme sprig
2 tbsp lemon juice freshly squeezed
1/2 cup maple syrup

To serve

4 lemon wedges
1 cup ice cubes or as required

Instructions

Instant Pot Peach Tea

Insert the inner pot into the Instant Pot.
Add water, oolong tea bags, maple syrup, chopped peach slices, thyme sprigs and freshly squeezed lemon juice.
Ensure that the sealing ring has been fitted properly into the lid.
Close the Instant pot, turn the VALVE to SEALING and plug in.
Press PRESSURE COOK-HIGH PRESSURE and set the timer to 15 MINUTES.
Allow the cooking cycle to complete.
When the cooking cycle is complete, do a quick pressure release.
Fish out the tea bags and thyme. Discard both
Gently mash the peach slices using a potato masher and let the mixture sit undisturbed for 1 hour.
After an hour, and transfer the tea to a clean non-reactive container.
Let it cool completely.
When cooled, refrigerate for at least 6 hours before serving.
Serve chilled over ice cubes and a squeeze of lemon.
Add some lemon wedges to pretty up your drink.

Peach Iced Tea -Stovetop Method

To a heavy bottomed pan, add 4 cups water and chopped peaches along with maple syrup.
Simmer the mixture till peaches are soft.
When the peaches have softened, add the thyme and oolong tea bags.
Simmer for just 1 minute.
Immediately, take off heat and let the mixture stand undisturbed for 20 minutes.
After 20 minutes, fish out the thyme and tea bags. Discard them.
Use a potato masher and gently mash the peaches.
Add lemon juice.
Stir to combine.
This is our peach tea syrup.
Let this cool completely.
When cool, refrigerate for at least 6 hours before serving.
To serve, combine 4 fl.oz of peach tea syrup with 6 fl.oz water along with a squeeze of lemon.
Serve chilled over ice cubes.

Notes

If you like a milder tea, reduce the number of tea bags to 3.
Adjust the sweetness as per your liking. You can also use raw cane sugar, stevia or agave nectar or monk fruit extract as your choice of sweeteners.
You can substitute the fresh thyme with dried thyme if you cannot source it fresh. But since dried herbs are more potent, you will require only 1 tsp dried thyme for this recipe.
Allow the tea to become chilled for best flavor and taste.
You can freeze leftover iced tea cubes and add them to your water for a refreshing taste.

For Instant Pot & Air Fryer Recipes

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

Disclaimer

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

Nutrition

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

Pico De Gallo

June 10, 2022 By anusha Leave a Comment

Pico De Gallo is synonymous to summer for me. This refreshing salsa is just what I crave on hot summer afternoons. TV time is incomplete without some nachos and this crunchy no-cook dip. Loaded with onions, tomatoes and cilantro, there really is no way you can go wrong with this one.

Summer is all about produce, isn’t it? And it really wont be justified if I do not share our favorite tomato loaded recipe here on the blog, will it?

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And here is the thing. There are so many ways to jazz this classic up and whip up different versions. All you need is a sharp knife and some nice music. It is truly that effortless.

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What is Pico De Gallo?

This is a raw salsa and is often referred to as ‘Salsa Fresca’ or ‘Salsa Cruda’. Made with equal parts of onions and tomatoes and finished with cilantro, this chunky no-cook salsa is ready on the go and yet packs a punch in terms of taste and flavor.

Pico De Gallo vs Salsa

So, what is the difference? You may ask. Pico is a chunkier raw salad whereas a salsa is more a pureed dip. The ingredients are pretty much similar but the way in which they are processed is different.

Ingredients

Onions– red ones are great for pico. They are pungent, slightly sweet and create magic when combined with tomatoes.

Tomatoes– Juicy red ones are what I recommend. Use Roma variety since they become a tad mushy, lending a perfect texture to the pico.

Jalapenos– for that element of heat. Please do not use any other pepper here but jalapenos.

Cilantro– yes! loads of it because there is nothing else that can make this classic better.

Lime juice– not lemon juice. Both are different and this salsa calls for freshly squeezed lime juice.

Salt – because nothing is complete without salt, right?

Dietary specifications

One of the reasons why this remains my favorite appetizer is because it caters to everyone. This recipe is

vegan

gluten-free

soy-free

nut-free

Oil-free

It is also keto-friendly and low carb. So it is a win on many levels.

Variations

It is summer in full force. And that can only mean one thing- lots of fresh produce everywhere. To make an ordinary Pico extra-ordinary, try one of these-

Toss in some very finely chopped peaches, pineapples or mangoes. The sweetness of the fruits will surprise you in a pleasant way.
Or add some finely chopped watermelon or cantaloupe. Yep. Melons are fantastic salsa material.
Not a fan of fruit in salsa? No problem. Tip in finely chopped cucumbers and bell peppers along with the rest of the ingredients, adjust the seasoning and enjoy.

Kid-friendly Pico

If you are serving this up to a group where there are kids, then skip the jalapeno and add 1 tsp sweet smoked paprika. It is slightly different in flavor but tastes yum, nevertheless.

Serving suggestions

We love eating this with crunchy tortilla chips. You can also add them to burritos, tacos, enchiladas, tostadas or serve them as a part of a seven layered dip bowl.

Sprinkle some ground cumin and red paprika over your pico just before serving for a different flavor.

Recipe Notes

Chop the veggies very finely. When you do this, the onions and tomatoes release more juices and the result is a wonderfully melded and flavor packed pico.
Add more tomatoes than onions. Yes. This is because the onions can easily overpower this dip and make this a not so juicy pico. I prefer a 2:1 ratio of tomatoes to onions.
Rest your pico in the fridge for 15 minutes to 1 hour before serving. This way, the juices will have melded with each other and the outcome is very flavorful.
Seed the jalapeno before chopping. This reduces heat.
Always serve this with a slotted spoon if you are serving them alongside nachos or tortilla chips. Because no one likes soggy nachos, ever.
Do not let this sit in the fridge for more than an hour. Chopped onions are a breeding ground for bacteria and must be consumed at the earliest. For this reason, I will recommend making this fresh always.

Method

In a bowl, add the chopped onions, cilantro, jalapeno and salt. Mix well and let it sit for 5 minutes. Now, add the finely chopped tomatoes. Tip in the lime juice. Combine gently. Rest in the fridge for anywhere between 15 to 60 minutes. Serve using a slotted spoon.

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Pico De Gallo

Mexican style salsa with just 5 ingredients. Naturally vegan and gluten-free. Great with burritos, tacos and tostadas.

Prep Time15

Resting time1

Course: Accompaniment, Appetizer

Cuisine: Mexican

Servings:

Calories: 33kcal

Equipment

1 chef's knife
1 chopping board
1 Mixing bowl
1 slotted spoon for serving

Ingredients

2 cups finely chopped tomatoes
1 cup finely chopped red onions
1 tbsp finely chopped jalapeno Seed them before chopping
1 cup finely chopped cilantro
2 tbsp freshly squeezed lime juice
1 tsp Salt or to taste

Instructions

In a bowl, add the chopped onions, cilantro, jalapeno and salt.
Mix well and let it sit for 5 minutes.
Now, add the finely chopped tomatoes.
Tip in the lime juice.
Combine gently.
Rest in the fridge for anywhere between 15 to 60 minutes.
Serve using a slotted spoon.

Notes

Chop the veggies very finely. When you do this, the onions and tomatoes release more juices and the result is a wonderfully melded and flavor packed pico.
Add more tomatoes than onions. Yes. This is because the onions can easily overpower this dip and make this a not so juicy pico. I prefer a 2:1 ratio of tomatoes to onions.
Rest your pico in the fridge for 15 minutes to 1 hour before serving. This way, the juices will have melded with each other and the outcome is very flavorful.
Seed the jalapeno before chopping. This reduces heat.
Always serve this with a slotted spoon if you are serving them alongside nachos or tortilla chips. Because no one likes soggy nachos, ever.
Do not let this sit in the fridge for more than an hour. Chopped onions are a breeding ground for bacteria and must be consumed at the earliest. For this reason, I will recommend making this fresh always.

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 Summer Recipes

No Mayo Coleslaw- Easy &Creamy

June 8, 2022 By anusha Leave a Comment

We love this no mayo coleslaw. Coleslaw is something that I genuinely look forward to on Taco Tuesdays. I love it because its crunchy, juicy and so good with just about anything. I am someone who loves this so much. But, wait. Here is the twist. My H hates this because it has mayo. What is the solution? Make one that is free from mayo.

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There is another twist. Did I tell you? This recipe calls for green apples. And yes, you got to trust my judgement here. Green apples are amazing slaw material. Think of this slaw as a light salad because it uses only healthy ingredients for the dressing.

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Ingredients

A penny for your thought if you are wondering what the dressing in this recipe is. Let’s have a look, shall we?

For the dressing-

Greek Yogurt- Tangy, creamy and delicious, this makes a wonderful substitute for mayonnaise.

Maple syrup- This pantry staple rounds off all the tangy elements in this dish beautifully. Substitute honey if you do not have maple syrup.

Dijon mustard- Because coleslaw is incomplete without this.

Apple cider vinegar– or any flavored vinegar works well in this recipe. The vinegar helps in preventing the discoloring of apples. You can also use freshly squeezed lime juice if you do not have any vinegar on hand.

Salt and pepper- Adjust both of this according to your preference.

Veggies for coleslaw

Coleslaw is all about cabbage. Yes I agree. But sometimes, we need a refreshing change to classics. I have used a combination of peppers, cabbage, green apples and carrots for this.

To give it a nice flavor, I have added fresh cilantro. And since we love spicy salads, I went ahead and added some chopped Serrano peppers as well.

Dietary Specifications

This recipe is free from

✓Gluten

✓Soy

✓Nuts and

✓Oil

You can also make this vegan. Please refer to the Vegan Coleslaw column for more details.

Shelf life and storage

This slaw keeps well for 2 days in the fridge when stored in an airtight container. If you plan to make this ahead, then I suggest chopping the apples just before assembling the salad.

To make this slaw ahead of time, chop all the veggies and store in an air tight container. Combine the ingredients in a ball mason jar, whisk well and refrigerate. When ready to serve, prep the apples, toss them into a mixing bowl with other veggies. Pour the dressing over and combine.

Recipe Notes

Use a salad spinner to dry out the veggies. This will prevent the slaw from becoming soggy.
Chop the apples just before you are ready to toss the slaw together.
A vegetable peeler or a julienne peeler will save you loads of time while prepping this ahead. Use one to prep the carrots and cabbage. The result is evenly cut thin strips that look visually appealing.
I recommend using whole Greek yogurt in this recipe for that creamy texture. While low fat will work, it tends to become watered down after a while. The result is a soggy coleslaw. Whole Greek yogurt helps retain the crunchiness of the veggies.

Serving suggestions

Stuff this into tacos or burritos. This vegetable loaded slaw adds nutrition and a delightful crunch.
Serve with a mains like cilantro lime rice.
Enjoy this as a light meal as a salad with some toasted bread.
Pair this slaw with summer friendly soups like this zucchini soup.

Vegan Coleslaw

The only dairy ingredient used in this recipe is the Greek yogurt. If you are keen on making a vegan version, swap the Greek yogurt with cashew yogurt or coconut yogurt and proceed with the recipe.

How to make no mayo coleslaw?

Assemble the dressing

To a 10 oz mason jar, add the Greek yogurt, salt, pepper, Dijon mustard, apple cider vinegar and maple syrup. Shake well or use a whisk to combine everything well. Refrigerate until ready to use.

Prep the veggies and apples

Wash the veggies well and pat them dry. Chop the cabbage and carrots into thin strips. Place them in a salad spinner and spin to get rid of any excess moisture. Core the apples and chop them into thin strips. Similarly, core the red peppers and chop into thin strips.

Assemble the slaw

Add the chopped veggies, chopped Serrano chili and apples to a mixing bowl. Pour the dressing over this. Mix well using a pair of salad servers or spoons. Top with finely chopped cilantro leaves. Stir well and serve immediately.

Explore More Salad Ideas

mayo free taco slaw served in a black bowl along side tacos. slaw made with green apples.

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No Mayo Coleslaw

Creamy and crunchy coleslaw that is free from mayonnaise. Great with tacos, burritos and as a salad too.

Prep Time20

Course: Salads, Sides

Cuisine: American

Servings:

Calories: 114kcal

Equipment

1 Mixing bowl
1 vegetable peeler or julienne peeler
1 10 oz mason jar
1 Whisk
1 set of knives

Ingredients

1/2 lb shredded cabbage
1/2 lb green apples
10 oz red bell peppers
1/2 lb carrots
1/4 cup finely chopped cilantro
1.5 tsp finely chopped Serrano chilis

For the dressing

1/4 cup Greek yogurt
2 tbsp Dijon mustard
1 tbsp Apple cider vinegar
1 tbsp maple syrup
1 tsp freshly cracked black pepper
1 tsp Kosher salt or to taste

Instructions

Assemble the dressing

To a 10 oz mason jar, add the Greek yogurt, salt, pepper, Dijon mustard, apple cider vinegar and maple syrup.
Shake well or use a whisk to combine everything well.
Refrigerate until ready to use.

Prep the veggies and apples

Wash the veggies well and pat them dry.
Chop the cabbage and carrots into thin strips.
Place them in a salad spinner and spin to get rid of any excess moisture.
Core the apples and chop them into thin strips.
Similarly, core the red peppers and chop into thin strips.

Assemble the slaw

Add the chopped veggies, chopped Serrano chili and apples to a mixing bowl.
Pour the dressing over this.
Mix well using a pair of salad servers or spoons.
Top with finely chopped cilantro leaves.
Stir well and serve immediately.

Notes

Use a salad spinner to dry out the veggies. This will prevent the slaw from becoming soggy.
Chop the apples just before you are ready to toss the slaw together.
A vegetable peeler or a julienne peeler will save you loads of time while prepping this ahead. Use one to prep the carrots and cabbage. The result is evenly cut thin strips that look visually appealing.
I recommend using whole Greek yogurt in this recipe for that creamy texture. While low fat will work, it tends to become watered down after a while. The result is a soggy coleslaw. Whole Greek yogurt helps retain the crunchiness of the veggies.
Nutrition information is provided here as a courtesy. Please consult a health care provider if you have any concerns.

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!

Mambazha Pulisseri- Kerala Mango Curry

June 8, 2022 By anusha Leave a Comment

Mambazha Pulisseri is a yogurt based Kerala style ripe mango curry. Chunky sweet mangoes, a hint of sour, some spices and coconut come together in this delicious concoction. Pulisseri is a part of the traditional Onam Sadya or the Onam feast. While pineapple Pulisseri is made during Onam, this one is common during summers and Vishu.

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Ingredients

Mangoes– Traditionally, they use fibrous mangoes for this curry. While in some households, they add whole mangoes, in our house, we prefer to chop them into chunks.

Ground spices- We will be using turmeric powder and red chili powder for this ripe mango curry.

Sour yogurt– This dish thrives on the tang from the yogurt. The tangier the yogurt, the better the taste. I recommend using yogurt that is at least 2 days old for this recipe.

Fresh coconut- Kerala food will be incomplete without coconut. You need fresh grated coconut for this curry. You can also thaw frozen grated coconut and use it for making this dish. Desiccated or dried coconut will not work here.

Spices- Cumin seeds, mustard seeds and fenugreek seeds are all used here in this recipe.

Coconut oil- For that distinct Kerala touch, I recommend making this dish in coconut oil. But if you are not a fan of the flavor, then you can always use any neutral flavored vegetable oil for this recipe.

Curry leaves- Every dish has that one ingredient that transforms it into something par excellence. In this recipe, it is the curry leaves.

Mambazha Pulissery without coconut

While the authentic recipe uses coconut in plenty, you can also make a short cut version of this mango curry without using coconut. Moru curry is a simple but rustic version of Pulissery that does not call for coconut.

You can add chunks of mangoes to it and make another version. They call this Pazha Manga Koottan in some places in Kerala.

To make this gravy without using coconut, follow all the steps given in the recipe here and skip the coconut paste. Everything else remains the same. You can also add finely chopped shallots to the tempering if you like the flavor.

Recipe Notes

For the best tasting Pulissery, use country mangoes. These mangoes are small and fibrous. Peel them and cook them whole before adding the spice paste and yogurt. These days, these mangoes have become hard to come by. If you are not able to source them, you can also use Neelam or Senduram varieties.
Sour yogurt is key here. Please do not use freshly set yogurt for this recipe.
Blend the coconut paste to a really smooth texture. While many versions call for adding water to the paste, I prefer adding yogurt for achieving that creamy smooth texture.
Switch off the flame before adding yogurt. This is crucial here. If you add yogurt while curry is simmering over the flame, the yogurt will curdle and your curry will have unsightly appearance. To prevent this, take the curry off the heat, wait for 2 to 3 minutes and then tip in the yogurt.

Shelf life and storage

Since we add coconut to this curry, it does not keep well for a long time at room temperature. Store leftovers in an air tight container in the fridge. To reheat, allow the curry to come to room temperature.

When ready, transfer to a bowl and place it in a pan with hot water. Wait for the curry to warm up. Do not heat leftover Pulissery over direct heat since it may curdle.

Variations

Pulissery is generally made with fruits. Other fruits that can be used in this recipe include pineapple, green apple, Kerala Nendram bananas and grapes.

This is a no onion and garlic recipe. But you can add finely chopped shallots to the tempering if you like.

Method

How to make ripe mango curry?

Prep work

Wash the mangoes well. Peel and chop them into large chunks. Set aside. Whisk the yogurt till smooth and set aside.

Steps 1 and 2

Add the chopped mangoes along with water, turmeric powder and salt to a pan. Now, cook this on medium heat till the mangoes are soft and cooked. This will take 5 to 7 minutes.

Steps 3 and 4

To a blender, add grated fresh coconut, cumin seeds, red chili powder and turmeric powder. Add the yogurt.

Steps 5 and 6

Blend all the ingredients to a really smooth paste. When done, add the ground coconut paste to the cooked mangoes.

Steps 7 and 8

Mix well, lower the heat and continue to cook this mixture for 4 to 5 minutes. When the mixture starts boiling, switch off the flame.

Steps 9 and 10

Wait for 3 to 4 minutes. Now, tip in the smoothly whisked yogurt to the pan. Stir well to combine.

Steps 11 and 12

Return the pan to low heat and simmer for 1 minute. Do not boil this mixture on high heat. If you do this, then the mixture will curdle.

Now heat a small pan with coconut oil. Add mustard seeds and fenugreek seeds. Wait for them to splutter. Once they splutter, add curry leaves and dried red chilis.

Steps 13 and 14

Immediately transfer the tempering to the curry. Mix well. Mambazha Pulissery is now ready to be served.

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Kerala style mango curry in a yogurt base served in a blackened claypot. Served alongside steamed rice, poppadoms

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Mambazha Pulisseri

Mambazha Pulisseri or Mambazha Kalan is a Kerala style ripe mango curry that uses sour yogurt and fresh coconut. This curry is a great meal on a hot summer day since it is light and uses seasonal produce.

Prep Time10

Cook Time20

Course: Main Course, Mains

Cuisine: Kerala, South Indian

Servings:

Calories: 154kcal

Equipment

1 Blender
1 Sauce Pan
1 set of ladles
1 small pan for tempering
1 set of measuring spoons and cups

Ingredients

400 grams peeled and chopped ripe mangoes read blog post for details
2 cups water
3/4 tsp ground turmeric
1 tsp salt or to taste
1.5 cups sour yogurt

Spice paste

3/4 cup grated fresh coconut
3/4 tsp red chili powder
1/2 tsp ground turmeric
3/4 tsp cumin seeds
1/2 cup sour yogurt

Tempering

1 tbsp coconut oil
1 tsp mustard seeds
1 tsp fenugreek seeds
2 dry red chilis
10 curry leaves

Instructions

Prep work

Wash the mangoes well. Peel and chop them into large chunks. Set aside.
Whisk the yogurt till smooth and set aside.

Cooking mangoes

Add the chopped mangoes along with water, turmeric powder and salt to a pan.
Now, cook this on medium heat till the mangoes are soft and cooked.
This will take 5 to 7 minutes.

Spice paste

To a blender, add grated fresh coconut, cumin seeds, red chili powder and turmeric powder.
Add the yogurt.
Blend all the ingredients to a really smooth paste.
When done, add the ground coconut paste to the cooked mangoes.

Adding spice paste to mangoes

Mix well, lower the heat and continue to cook this mixture for 4 to 5 minutes.
When the mixture begins to boil, switch off the flame.

Adding yogurt

Wait for 3 to 4 minutes.
Now, tip in the smoothly whisked yogurt to the pan.
Stir well to combine.
Return the pan to low heat and simmer for 1 minute.
Do not boil this mixture on high heat.
If you do this, then the mixture will curdle.

Tempering

Now heat a small pan with coconut oil.
Add mustard seeds and fenugreek seeds.
Wait for them to splutter.
Once they splutter, add curry leaves and dried red chilis.
Immediately transfer the tempering to the curry.
Mix well.
Serve hot.

Notes

For the best tasting Pulissery, use country mangoes. These mangoes are small and fibrous. Peel them and cook them whole before adding the spice paste and yogurt. These days, these mangoes have become hard to come by. If you are not able to source them, you can also use Neelam or Senduram varieties.
Sour yogurt is key here. Please do not use freshly set yogurt for this recipe.
Blend the coconut paste to a really smooth texture. While many versions call for adding water to the paste, I prefer adding yogurt for achieving that creamy smooth texture.
Switch off the flame before adding yogurt. This is crucial here. If you add yogurt while curry is simmering over the flame, the yogurt will curdle and your curry will have unsightly appearance. To prevent this, take the curry off the heat, wait for 2 to 3 minutes and then tip in the yogurt.
Nutrition values are provided here as a courtesy. Please consult a health care provider if you have any health concerns.

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!

Sweet Potato Fries- Air Fryer

May 26, 2022 By anusha Leave a Comment

Sweet potato fries is the healthier alternative to those bag of fries. There is nothing wrong about that bag of fries. It is just that we cannot indulge in them very often for obvious reasons. These air fryer fries are so easy, healthy and just the perfect snack or appetizer.

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Ever since we bought an air fryer, we have been quite indulgent in the snack front. Every week, I have been experimenting with two recipes. Testing them twice means we get to snack more as well. Well, that is what I call as the perks of being a food blogger.

These fries have become our family favorite and my daughter loves it so much that she prefers them to the potato fries. We love eating these with all sorts of dips and sauces. Please check out our serving suggestions for more dipping sauce ideas.

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Ingredients

This recipe requires minimal ingredients. The sweet potatoes are the star here.

Sweet Potatoes– To make these fries, I have used Garnet variety of sweet potatoes. These are orange in color and have a starchy mouth feel. You can also use Japanese sweet potatoes.
Dried rosemary– because why should rosemary shine its glory only on potatoes, right?
Garlic powder– this is that ingredient which makes these ordinary fries exceptional. So, please do not skip this.
Paprika– we love our fries spicy. And paprika is what we prefer for heat. Read the variations column for more seasoning ideas.
Olive oil– yes, these are air fried but they do need some amount of oil. And for veggies like sweet potatoes, I find olive oil ideal. You can also use any neutral flavored vegetable oil instead.
Salt– I have used regular Kosher salt. But you can always experiment with Himalayan pink salt or truffle salt.

Variations

Some recipes are a creative cook’s best friend. This is one such recipe. Here are a list of seasonings you can use in this recipe.

EVOO, dried Italian herbs, truffle salt and pepper
Oil, Peri Peri seasoning, garlic powder and salt
Olive oil, smoked paprika and salt
Coconut oil, Idli Podi, Salt and curry leaves
Use the same seasonings in the recipe, reduce the salt and finish with some grated parmesan on top.

Recipe Notes

Chop them up evenly. This will give you evenly air fried fries. Use a sharp paring knife to do this efficiently. I recommend chopping them into 1/4 inch thick fingers.
Do not overcrowd the basket. Overcrowding will steam the potatoes instead of roasting them. The sweet potatoes must be arranged in a single layer without any overlaps.
No preheating is required for this recipe.
I have a 5.5 quart air fryer. The basket is fairly large and can accommodate 1.5 pounds of chopped sweet potatoes easily. If your basket is smaller, make the fries in smaller batches.
Air fryer timings may vary based on the brand and model of the air fryer you own.
I have a basket style air fryer. But you can make this in a toaster style air fryer too. Since the toaster oven style air fryer cooks faster, reduce the temperature to 350 F (180 C) and cook for 10 minutes.
Don’t have an air fryer? You can bake these in the oven too. Preheat the oven to 400 F (200 C). Prep the fries. Place them on a baking sheet in a single layer and bake for 20 to 25 minutes or until they are crispy, turning them mid way.
Serve them immediately after they are done. They tend to lose their crispiness once they are cold. To reheat leftover fries, put them back in the basket and cook until reheated and crisped up again.

Air fryer frozen sweet potato fries

In this recipe, we will be making the fries from scratch. But say, you have a bag of frozen fries, then what? In that case, your job got simpler. Follow these steps to make air fryer frozen fries.

Preheat the air fryer to 400 F (200 C). Mine has a preset preheat setting. If your air fryer does not have this option, then preheat for 5 minutes by setting the timer manually.
Coat the basket with cooking spray or a thin layer of olive oil.
Arrange the frozen fries in a single layer, making sure they have space around for air flow while they roast. This will prevent them from getting steamed.
Air fry at 400 F (200 F) for 15 to 18 minutes until the fries are crisp, shaking them every 5 minutes once.
When done, remove and garnish with fresh parsley or cilantro. Serve hot.

Shelf life, storage and leftovers

These fries are best consumed as soon as they are ready. But if you have leftovers, you can reheat and enjoy them later too. Store leftover fries in a covered container in the fridge. This keeps well for 3 days.

To reheat, preheat the air fryer at 400 F (200 C) for 5 minutes. Place the leftover fries in the air fryer basket and cook for 2 to 3 minutes or until they are reheated and crisped up again.

Serving suggestions

Since these have a hint of sweet in them, these are best enjoyed with spicy dips. Some dipping sauces that pair well with these fries include cilantro Chimi sauce, Jalapeno ranch sauce and Indian mint sauce.

Method

Prep work

Wash the sweet potatoes well. Use a scrubbing brush to get rid of any mud. Peel them. Using a sharp knife, chop them into 1/4 inch thick fingers. To do this easily, slice them lengthwise first and then chop the slices into long fingers.

Steps 1 and 2

Place the chopped sweet potatoes in a mixing bowl. Add the oil and seasonings. Combine everything, making sure that the fries are evenly coated with the seasonings.

Steps 3 and 4

Spray the air fryer basket with cooking spray. Arrange the potatoes in the air fryer basket in a single layer. Make sure there are no overlaps. Avoid overcrowding the basket.

Air fry them at 380F (195C) for 12 to 15 minutes, shaking them every 5 minutes once. Keep an eye on them after 12 minutes to prevent them from becoming dry and brittle.

Picture 4 shows the fries after getting cooked for 7 minutes.

Steps 5 and 6

When done, carefully remove them from the air fryer basket. Garnish with finely chopped fresh cilantro. Serve hot with a squeeze of lemon and any sauce of your choice.

More Air Fryer Recipes

air fried sweet potato chips served in a beige irregular rimmed shallow bowl with spicy dip and lemon wedges

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Sweet Potato Fries

These deliciously crispy sweet potato fries are a healthier alternative to traditional French fries and come together in a jiffy when made in the air fryer

Prep Time10

Cook Time15

Course: Appetizer, Snacks

Cuisine: American, International

Servings:

Equipment

1 Air fryer
1 Mixing bowl
1 set of measuring spoons

Ingredients

1 lb sweet potatoes
1 tsp garlic powder
1 tsp paprika
1 tsp salt or to taste
3/4 tsp dried rosemary
2.5 tbsp olive oil

For garnish

2 tbsp fresh cilantro finely chopped

For serving

2 lemon wedges
1/4 cup Vegan ranch dip or any dipping sauce of choice

Instructions

Prep work

Wash the sweet potatoes well.
Use a scrubbing brush to get rid of any mud.
Peel them using a potato peeler.
Using a sharp knife, chop them into 1/4 inch thick fingers.
To do this easily, slice them lengthwise first and then chop the slices into long fingers.

How to make sweet potato fries?

Place the chopped sweet potatoes in a mixing bowl.
Add the oil, dried rosemary and seasonings.
Combine everything, making sure that the fries are evenly coated with the seasonings.
Spray the air fryer basket with cooking spray.
Arrange the potatoes in the air fryer basket in a single layer.
Make sure there are no overlaps. Avoid overcrowding the basket.
Air fry them at 380F (195C) for 12 to 15 minutes, shaking them every 5 minutes once.
Keep an eye on them after 12 minutes to prevent them from becoming dry and brittle.
When done, carefully remove them from the air fryer basket.
Garnish with finely chopped fresh cilantro.
Serve hot with a squeeze of lemon and any sauce of your choice.

Notes

Chop them up evenly. This will give you evenly air fried fries. Use a sharp paring knife to do this efficiently. I recommend chopping them into 1/4 inch thick fingers.
Do not overcrowd the basket. Overcrowding will steam the potatoes instead of roasting them. The sweet potatoes must be arranged in a single layer without any overlaps.
No preheating is required for this recipe.
I have a 5.5 quart air fryer. The basket is fairly large and can accommodate 1.5 pounds of chopped sweet potatoes easily. If your basket is smaller, make the fries in smaller batches.
Air fryer timings may vary based on the brand and model of the air fryer you own.
I have a basket style air fryer. But you can make this in a toaster style air fryer too. Since the toaster oven style air fryer cooks faster, reduce the temperature to 350 F (180 C) and cook for 10 minutes.
Don’t have an air fryer? You can bake these in the oven too. Preheat the oven to 400 F (200 C). Prep the fries. Place them on a baking sheet in a single layer and bake for 20 to 25 minutes or until they are crispy, turning them mid way.
Serve them immediately after they are done. They tend to lose their crispiness once they are cold. To reheat leftover fries, put them back in the basket and cook until reheated and crisped up again.
Nutrition values are provided here as a courtesy. Please consult a health care provider if you have any health concerns.

For Instant Pot & Air Fryer Recipes

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

Disclaimer

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

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

Mor Kulambu – Mor Kuzhambu

May 23, 2022 By anusha 6 Comments

Mor Kulambu or Kuzhambu is a Tamil style yogurt based stew. This is an everyday staple across many homes in Tamil Nadu. Neighboring states Karnataka and Kerala and Andhra regions have their own versions too. Known as Majjige Huli, Majjiga Pulusu or Mor Kootan in other regions, this mildly spiced gravy makes an excellent meal with rice and potato curry.

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If you are new to South Indian cooking, then this recipe is for you. Being very beginner friendly, this Kuzhambu can be made with different veggies and flavors.

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Ingredients

We can break down this recipe into three components. The first one is the spice paste. The next is the veggies. And the last one involves the yogurt.

For the spice paste-

A combination of Toor dal, chopped ginger, grated coconut, green chilis, cumin seeds and asafetida goes into the spice paste. This helps in thickening the Kuzhambu and also imparts a beautiful flavor.

For the Yogurt base-

You need sour yogurt for the best tasting Mor Kuzhambu. In our house, we use the yogurt that was set 2 to 3 days prior to making this. If your yogurt is not sour enough, you can add 1/2 cup tamarind water or 1 tbsp Tamarind paste. I learned this nifty hack from my husband’s grandma.

Generally, gourd varieties like winter melon, chayote squash or zucchini are added to this gravy. Other veggies that work well include spinach, drumstick, taro roots and okra.

Variations

As with any Indian recipe, this too can be made in so many different ways. Here is a list of variations that you can easily try.

Replace the Toor dal with Chana dal in the spice paste. Or use a combination of Toor dal and Chana Dal.
Use 5 dry red chilies and 3/4 tsp whole black peppercorns in the spice paste instead of green chilies. The pepper adds a delightful pungency and this version is great during winters too.
While soaking the Toor dal, add 1 tsp coriander seeds too. Adding coriander seeds to the spice paste takes this Kuzhambu to a totally different level.
To bring a fresh and zing factor, add 3/4 cup finely chopped cilantro leaves to the spice paste while grinding.
After the Kuzhambu is done, add fried Vathal like Sundakai Vathal or Kothavarangai Vathal to this. The crunchy fried vathal is a welcome addition.

Shelf life, storage and make-ahead

Refrigerate leftovers in a clean air-tight container that is covered. This kuzhambu keeps well in the fridge for 3 days. You can also make this one day in advance if you are meal prepping for the week ahead.

I have never tried freezing Mor Kuzhambu. In case you have, please share how to go about it in the comments. I would love to learn.

Recipe Notes

Adjusting consistency

This gravy should not be boiled on high heat. When you boil this on high heat or cook it for a longer time than mentioned here, the yogurt will curdle and the Kuzhambu will become watery.

To prevent this from happening, always simmer the gravy on low flame for just 3 to 4 minutes. When the mixture is just about to begin to boil, immediately remove from heat.

In case the yogurt curdles accidentally, you can adjust the consistency and texture by adding a rice flour slurry to the Kuzhambu. To do this, combine 2 tbsp rice flour and 3 tbsp water and mix into a smooth slurry. Add this to the kuzhambu, stir well and allow to simmer for 2 minutes on low heat.

Using sour yogurt is important to make the best mor kuzhambu

The tang from the yogurt is what makes this gravy unique and special. Please do not use freshly set yogurt for this recipe. If your yogurt is not tangy enough, add 1 tbsp tamarind paste or 1/2 cup tamarind extract while cooking the veggies.

Different ways to process different veggies

In this recipe, I have used fenugreek leaves aka Methi or Vendhaya Keerai. Since this is bitter in taste, I have first cooked it in tamarind extract and then proceeded with the recipe.

Vegetables used for Mor Kulambu

You can make this Kuzhambu using other veggies too. If you are using gourds like bottle gourd (sorakkai), chayote squash (Chow chow), zucchini, drumstick, cucumber or winter melon, boil them in water till they are tender. Then drain them in a colander.

If you are using taro root ( Arbi/ Seppankizhangu), then wash it thoroughly. Pressure cook for 3 to 4 whistles. Allow pressure to release naturally. When done, peel, slice and use in the Kuzhambu as directed below.

Heat a pan with coconut oil. Add mustard seeds, fenugreek seeds and curry leaves. Add the cooked veggies. Mix well. Add ground paste. Simmer for 2 minutes. Tip in the yogurt, add salt and ground turmeric and stir to combine. Simmer on low heat till the yogurt just heats up. When done, remove from heat immediately.

The only exception to this is Vendakkai Mor Kulambu.

How to make Vendakkai Mor Kulambu?

Since Vendakkai (Okra/ Lady’s finger) is slimy, the process is slightly different. Wash the okra in a colander thoroughly and let the water drain completely. Now pat dry each okra using a kitchen towel.

When done, slice them into 2 inch long pieces. Heat a pan with coconut. Heat a pan with coconut oil. Add mustard seeds, fenugreek seeds and curry leaves. Add okra pieces and fry them till they begin to turn golden around the edges. Do this on low flame.

When done, add the ground paste. Simmer for 2 minutes. Tip in the yogurt, add salt and ground turmeric and stir to combine. Simmer on low heat till the yogurt just heats up. When done, remove from heat immediately.

If you do not fry the okra properly, they will taste slimy when the Kuzhambu is done. So take care to fry them well.

Dietary specifications

This recipe is vegetarian friendly. It is also free from soy and nuts. You can make this vegan by using cashew yogurt or coconut yogurt in place of regular dairy yogurt. If you are using vegan yogurt, add 1 tbsp tamarind paste to the veggies while they cook.

Side Dish for Mor Kulambu

This is mildly spiced gravy. So, we usually serve this with a slightly spicy vegetable curry on the side. The best lunch combination is undoubtedly this kuzhambu, some hot rice and Paruppu Usili.

Other vegetable curries that go well include Vazhakkai roast, Seppankizhangu roast and Potato curry.

How to make Mor Kulambu?

Prep work

Sort and pick the fenugreek leaves. Wash and chop them finely. Make buttermilk by add 1.5 cups water to 3 cups sour yogurt and whisking it till it is smooth. Set aside.

Steps 1 and 2

Wash the Toor dal well and soak it in 1/4 cup warm water for 20 to 30 minutes. When the Dal has soaked, drain it in a colander. To a blender, add the fresh grated coconut, cumin seeds, ginger, asafetida, green chilis, soaked Toor dal and 1/4 cup sour buttermilk.

Steps 3 and 4

Grind the ingredients in the blender to a smooth paste. Set aside.

Steps 5 and 6

Add chopped fenugreek leaves, 1 cup diluted tamarind extract along with salt. Allow this to cook till the leaves are soft.

Steps 7 and 8

When the fenugreek leaves are done cooking, add the ground paste to the pan. Stir to combine.

Steps 9 and 10

Add turmeric powder and simmer the mixture on low heat till it thickens. This will take roughly 4 to 6 minutes.

Steps 11 and 12

Reduce the flame to the lowest. Add the remaining sour buttermilk. Stir well.

Steps 13 and 14

Simmer the Kuzhambu on low heat until it is just about to begin to boil. This takes 3 to 4 mins. Remove the Kuzhambu from heat as soon as it is done.

When done, heat a small pan with coconut oil. Add 1 tsp mustard seeds and 1 tsp fenugreek seeds to the pan. Wait for them to splutter. When done, add a sprig of curry leaves. Immediately transfer this tempering to the Kuzhambu.

Our Kuzhambu is now ready to be served.

More Kuzhambu Recipes

South Indian Mor Kulambu served in a reddish bowl placed over a wooden platter. Curry leaves at the background.

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Mor Kulambu or Mor Kuzhambu

This South Indian yogurt gravy is fantastic for summers or when you need a light meal. You can make this in so many ways and using so many veggies.

Prep Time20

Cook Time20

Course: Main Course, Mains

Cuisine: Indian- South, South Indian

Servings:

Calories: 194kcal

Equipment

1 Frying Pan
1 Blender
1 Bowl
1 Colander
1 ladle
1 set of measuring spoons and cups

Ingredients

For the buttermilk

3 cups sour yogurt
1.5 cups water

For the spice paste

1.5 tbsp Toor dal
1/4 cup warm water
1/2 cup fresh grated coconut
5 green chilis
1 inch ginger root peeled and chopped
1 tsp cumin seeds
1/8 tsp asafetida

For the Kuzhambu

250 grams fenugreek leaves washed and chopped
1 cup tamarind water
1 tsp Kosher salt or to taste
3/4 tsp Turmeric powder

For tempering

1 tbsp coconut oil
1 tsp mustard seeds Kadugu or rai
1 tsp fenugreek seeds Methi or Vendhayam
10 curry leaves

Instructions

Prep work

Sort and pick the fenugreek leaves.
Wash and chop them finely.
Make buttermilk by add 1.5 cups water to 3 cups sour yogurt and whisking it till it is smooth.
Set aside.
Wash the Toor dal well and soak it in 1/4 cup warm water for 20 to 30 minutes.
When the Dal has soaked, drain it in a colander.
To a blender, add the fresh grated coconut, cumin seeds, ginger, asafetida, green chilis, soaked Toor dal and 1/4 cup sour buttermilk.
Grind the ingredients in the blender to a smooth paste. Set aside.
Add chopped fenugreek leaves, 1 cup diluted tamarind extract along with salt.
Allow this to cook till the leaves are soft.
When the fenugreek leaves are done cooking, add the ground paste to the pan. Stir to combine.
Add turmeric powder and simmer the mixture on low heat till it thickens. This will take roughly 4 to 6 minutes.
Reduce the flame to the lowest.
Add the remaining sour buttermilk. Stir well.
Simmer the Kuzhambu on low heat until it is just about to begin to boil. This takes 3 to 4 mins.
Remove the Kuzhambu from heat as soon as it is done.
When done, heat a small pan with coconut oil.
Add 1 tsp mustard seeds and 1 tsp fenugreek seeds to the pan.
Wait for them to splutter.
When done, add a sprig of curry leaves.
Immediately transfer this tempering to the Kuzhambu.

Notes

This gravy should not be boiled on high heat. When you boil this on high heat or cook it for a longer time than mentioned here, the yogurt will curdle and the Kuzhambu will become watery.

Nutrition information is provided here as a courtesy. Please consult a health care practitioner if you have any concerns.

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!

Dal Tadka (Tarka Daal)

May 18, 2022 By anusha 7 Comments

Dal Tadka or Tarka Dal is a popular Indian style lentil curry. This creamy protein rich dish is a crowd favorite and so many people love it with Jeera rice or Naans. Let us get started on making the best Tarka Daal, shall we?

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dal tadka topped with a tempering and garnished with finely chopped cilantro leaves. Dal served in a black bowl placed on a burlap mat. Spice box and spices at the background. — A bowl of hot Tarka Daal with rice or Roti is bliss supreme!

If you have visited an Indian restaurant, I am sure you would have found this dish listed in the menu. Dal is lentils in Hindi and Tadka means tempering.

So, what is Tadka or Tarka?

In case you are wondering what all the hype about Tadka is, allow me to explain. Tadka is the Indian way of tempering any dish. There are so many different ways to add Tadka to Indian food.

When we say Tadka, what we do is heat up oil or ghee or butter and add some whole spices. We wait for the whole spices to splutter and then add this wickedly aromatic mixture to the dish.

The highlight of this recipe itself is the Tadka or tempering. Traditionally, this is slow cooked on low heat and then the tempering is added at the end.

But today, we will quicken the process and make this Dal in the Instant Pot. I will also share how this can be made on the stove top.

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Before I share the recipe, I just want to add here that there are so many variations to this recipe. Some people use a combination of Masoor, Moong and Pigeon pea lentils. But my version has only pigeon pea lentils. Please read the variations for different lentils that can be used in this recipe.

Ingredients

Toor Dal or Pigeon pea lentils

When ever I cook lentils, I soak them in warm water for at least 30 minutes. This reduces cooking time and also helps in easier digestion and better absorption of nutrients.

Additionally, whenever we cook lentils along with a curry base which has salt, the lentils may not cook till mushy.

The salt prevents the lentils from becoming mushy and fully cooked. This is another reason why I recommend soaking lentils beforehand, especially, for recipes like this.

Oil

The best choice of fat for this dish is undoubtedly ghee. Since we are slowly transitioning into plant based diet, I opted to make this with oil.

If you are not particular about the dal being vegan, feel free to use 2 tbsp melted ghee for this recipe.

Ginger and garlic

To minimize effort, I have used store-bought ginger garlic paste. You can also use fresh garlic and ginger.

If you are using fresh garlic cloves and ginger, you will need 1.5 tbsp finely chopped garlic and 1.5 tsp very finely chopped ginger for the quantity of ingredients mentioned here.

Onions

A typical Indian style Dal uses red onions. They add flavor to the dish and are quite indispensable. You can substitute this with white or yellow onions in a pinch but the flavor will be slightly different.

Spices and Kasuri Methi

Ground spices and whole spices are the backbone of Indian dishes. This recipe is no exception. Ground coriander, ground turmeric, paprika and cumin seeds are the stars in this recipe.

We will also be using a torn bay leaf for flavor. In addition to these, you will also need Kasuri Methi.

What is Kasuri Methi?

Kasuri Methi is dried fenugreek leaves. They have a unique aroma and flavor. You can find them in Indian grocery stores or in Asian stores.

While this can be a bit difficult to source, it is highly recommended. If push comes to shove, you can always skip this.

Tomatoes

Any variety of tomatoes can be used for this recipe. I recommend using fresh tomatoes since they are very different from canned ones. Best choices include Campia and Roma tomatoes.

Hing or Asafetida

This is yet another magic spice. We use this for most home style Dal recipes. In southern India, cooking is incomplete without asafetida. It is the lifeline of many South Indian classics like Rasam and Sambar.

You can find this on Amazon or in Asian stores. Since this is a very potent spice blend, please do not use more than the quantity mentioned in the recipe card.

Water

Whether you are pressure cooking using the Instant Pot or a regular stove top pressure cooker, remember that using water is absolutely necessary for safe pressure cooking.

You should not cook any dish in the instant pot in the pressure cook mode without water. For any dish that you make in the Instant pot, a minimum of 1 cup water is a must.

Cilantro

For garnish, we will be using finely chopped fresh cilantro. This is that ultimate finishing touch which will make the dish stand out. You can choose to skip this if you are not a fan of cilantro.

Dietary specifications

This is a vegan friendly dish which is free from nuts and soy. However, since we use asafetida, this may not be safe for people with gluten allergies.

While sourcing your asafetida, please check the labels to make sure that there is no wheat or flour added to it.

If you want a gluten free version of this recipe, please skip the asafetida and proceed with the rest of the recipe as instructed here.

Variations

Like with any Indian dish, this too has so many variations across the country. While I have used only Toor dal aka pigeon pea lentils, you can also try one of these combinations in the ratio given-

1/2 cup each Moong lentils and pigeon pea lentils.
1/4 cup each Moong and Masoor along with 1/2 cup pigeon pea lentils.
1/2 cup each Masoor and pigeon pea lentils (Toor dal)

If you are looking for dal recipes using only Masoor or red lentils, then check out these Sri Lankan dal and Masoor Dal recipes.

Shelf life, storage and freezing

This keeps well in the fridge for 4 days when stored in a clean and covered air tight container. To freeze this, allow the dal to cool down completely.

Divide into 1 cup portions and transfer to freezer safe storage bags or containers. Freeze and label with date and name. Thaw at room temperature and gently reheat on low flame.

Frozen Dal keeps well in the freezer for 2 months. To prevent molding and to extend its shelf life, thaw small portions and use as required. Please do not refreeze thawed dal.

Serving suggestions

In our family, we love this simple and hearty lentil stew with just plain brown rice.

Here are some dishes that you can pair this with-

Jeera rice
Peas Pulao
Spinach rice
Naan
Cauliflower Parathas
Mint Parathas

Serve the Dal with one of the sides mentioned above along with a light salad like this Shirazi Salad or some crunchy poppadoms.

You can also include a vegetable curry like this carrot and peas curry or Aloo jeera in your platter to make it a wholesome meal.

Recipe Notes

Soak the Dal to help it cook faster. This may seem like an extra step but the results are worth it.
Adjust the consistency by adding more water if you prefer a runnier dal. I recommend adding not more than 1 cup water.
This dal thickens as it cools. The consistency can be adjusted even while reheating.
For easier freezing, use silicon baking trays. I recommend using mini loaf pans to freeze them in portions. Then you can transfer the frozen portions to individual bags and label it.
Add an extra Tadka to make this more flavorful and aromatic. To do this, heat 1 tbsp oil in a small pan. Add 2 tsp finely chopped garlic and fry till garlic begins to brown. Do this on low heat to avoid burning the garlic. When the garlic is done, switch off the flame and add 1 tsp red paprika. Immediately, add this to the Dal.
Instant pot timings may vary based on your geographic location.

Method

Prep work

Place the Toor dal in a colander and wash thoroughly. Transfer to a mixing bowl, add 3 cups warm water and let it soak for 20 minutes. While the dal soaks, chop and assemble the remaining ingredients.

Instant Pot Dal Tadka

Steps 1 and 2

Insert the inner pot into the instant pot. Plug in the Instant Pot and press SAUTE- NORMAL and set the timer to 8 minutes. When the display reads HOT, add the oil. Allow the oil to heat up for 30 to 40 seconds. Tip in the cumin seeds and the bay leaf and let them crackle.

Steps 3 and 4

When the cumin crackles, add the asafetida and the ginger garlic paste. Mix well and saute for 30 seconds.

Steps 5 and 6

Add the chopped onions, mix well and saute for 30 seconds.

Steps 7 and 8

Tip in the salt, stir well to combine and sauté the onions till they become pink and soft.

Steps 9 and 10

Now, add the ground coriander, ground turmeric, Kasuri Methi and paprika. Mix well and saute the mixture for 20 seconds.

Steps 11 and 12

Immediately, add the chopped tomatoes, stir well to combine and continue to cook till the tomatoes become a mush. This takes 3 minutes roughly. If you find that the mixture is sticking to the bottom of the inner pot, add 1/4 cup water to deglaze the pot.

Steps 13 and 14

Steps 15 and 16

Add the soaked Toor dal and 2.5 cups water. Stir well to combine. Press CANCEL.

Steps 17 and 18

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- 15 MINS. Allow the cooking cycle to complete. When the cooking cycle is complete, wait for natural pressure release.

Steps 19 and 20

When the pressure has released naturally, open the lid and stir the Dal well and mash it gently using a ladle. Add the finely chopped cilantro leaves and stir to combine. Serve hot.

Stove top method

Follow the steps for prep work. Heat a 5 quart Dutch oven or a similar heavy bottomed pan with oil. When the oil is hot, add the bay leaf, cumin seeds and asafetida. Wait for the cumin seeds to crackle.

When done, add the ginger garlic paste and finely chopped onions along with salt. Stir well and continue to cook the mixture till the onions are soft and translucent.

Now, add the ground spices and stir to combine. Cook this mixture for 30 seconds on low heat, taking care not to burn them.

Tip in the chopped tomatoes, stir and cook till the tomatoes are mushy. If the mixture sticks to the bottom of the pot, add 1/2 cup water to deglaze.

When the tomatoes are done cooking, drain the water from the soaked Toor dal and add the dal to the pan.

Add 3 cups water and mix well. Cook on medium heat for 40 minutes till the dal is completely cooked and is mushy.

If you find that mixture is becoming thicker as it simmers, add 1 to 1.5 cups water to adjust the consistency. Once the dal is cooked to a mush, add the finely chopped cilantro leaves, mix well and serve hot.

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Dal Tadka

The classic Indian Dal Tadka made easy and effortless in the Instant Pot. This recipe card includes instructions to make this on the stove top as well.

Prep Time20

Cook Time23

Course: Main Course, Mains

Cuisine: Indian, North Indian

Servings:

Calories: 99kcal

Equipment

1 6 quart Instant Pot or a 5 quart Dutch oven or similar heavy bottomed pan for stove top cooking.
1 set of measuring cups and spoons
1 chopping board
1 set of knives
1 ladle

Ingredients

For prepping the dal

1 cup Pigeon pea lentils Toor dal
3 cups warm water

For Dal Tadka

1.5 tbsp vegetable oil
1.5 tsp cumin seeds
1/8 tsp asafetida
1 bay leaf torn
1.5 tbsp ginger garlic paste
3/4 cup finely chopped red onions
1 tsp paprika
1.5 tsp ground coriander
2 tsp Kasuri methi (crushed) (dried fenugreek leaves. Please refer blog post for more details)
1 tsp ground turmeric
1.5 tsp Kosher salt or to taste
3/4 cup finely chopped tomatoes Use fresh tomatoes
2.5 cups water

For garnish

3 tbsp finely chopped fresh cilantro

Instructions

Prep work

Place the Toor dal in a colander and wash thoroughly.
Transfer to a mixing bowl, add 3 cups warm water and let it soak for 20 minutes.
While the dal soaks, chop and assemble the remaining ingredients.

Instant Pot Dal Tadka

Insert the inner pot into the instant pot.
Plug in the Instant Pot and press SAUTE- NORMAL and set the timer to 8 minutes.
When the display reads HOT, add the oil. Allow the oil to heat up for 30 to 40 seconds.
Tip in the cumin seeds and the bay leaf and let them crackle.
When the cumin crackles, add the asafetida and the ginger garlic paste.
Mix well and saute for 30 seconds.
Add the chopped onions, mix well and saute for 30 seconds.
Tip in the salt, stir well to combine and sauté the onions till they become pink and soft.
Now, add the ground coriander, ground turmeric, Kasuri Methi and paprika.
Mix well and saute the mixture for 20 seconds.
Immediately, add the chopped tomatoes, stir well to combine and continue to cook till the tomatoes become a mush.
If you find that the mixture is sticking to the bottom of the inner pot, add ¼ cup water to deglaze the pot.
Add the soaked Toor dal and 2.5 cups water. Stir well to combine. Press CANCEL.
Ensure that the sealing ring has been fitted properly into the Instant Pot lid.
Close the Instant pot and turn the VALVE TO SEALING. PRESS PRESSURE COOK- HIGH PRESSURE- 15 MINS.
Allow the cooking cycle to complete.
When the cooking cycle is complete, wait for natural pressure release.
When the pressure has released naturally, open the lid and stir the Dal well and mash it gently using a ladle.
Add the finely chopped cilantro leaves and stir to combine.
Serve hot.

Stove top method

Follow the steps for prep work.
Heat a 5 quart Dutch oven or a similar heavy bottomed pan with oil.
When the oil is hot, add the bay leaf, cumin seeds and asafetida.
Wait for the cumin seeds to crackle.
When done, add the ginger garlic paste and finely chopped onions along with salt.
Stir well and continue to cook the mixture till the onions are soft and translucent.
Now, add the ground spices and stir to combine.
Cook this mixture for 30 seconds on low heat, taking care not to burn them.
Tip in the chopped tomatoes, stir and cook till the tomatoes are mushy.
If the mixture sticks to the bottom of the pot, add ½ cup water to deglaze.
When the tomatoes are done cooking, drain the water from the soaked Toor dal and add the dal to the pan.
Add 3 cups water and mix well.
Cook on medium heat for 30 to 40 minutes till the dal is completely cooked and is mushy.
If you find that mixture is becoming thicker as it simmers, add 1 to 1.5 cups water to adjust the consistency.
Once the dal is cooked to a mush, add the finely chopped cilantro leaves, mix well and serve hot.

Notes

Soak the Dal to help it cook faster. This may seem like an extra step but the results are worth it.
Adjust the consistency by adding more water if you prefer a runnier dal. I recommend adding not more than 1 cup water.
This dal thickens as it cools. The consistency can be adjusted even while reheating.
For easier freezing, use silicon baking trays. I recommend using mini loaf pans to freeze them in portions. Then you can transfer the frozen portions to individual bags and label it.
Add an extra Tadka to make this more flavorful and aromatic. To do this, heat 1 tbsp oil in a small pan. Add 2 tsp finely chopped garlic and fry till garlic begins to brown. Do this on low heat to avoid burning the garlic. When the garlic is done, switch off the flame and add 1 tsp red paprika. Immediately, add this to the Dal.
Instant pot timings may vary based on your geographic location.

For Instant Pot & Air Fryer Recipes

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

Disclaimer

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

Nutrition

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

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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Air fryer tomatoes – roasted tomatoes

May 17, 2022 By anusha Leave a Comment

These air fryer tomatoes on toast is the next best thing to avocado toast. Or that is what I think. But what makes these roasted tomatoes my favorite is that they are so versatile and so simple to make. There was a time when I used to make these in the oven. Since the advent of the air fryer in my kitchen, this already simple recipe has become umpteen times easier. Don’t have an air fryer? I m sharing instructions for roasting them tomatoes in the oven too.

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If you ask me why I love these tomatoes so much, here are my top 5 reasons-

Takes just 20 minutes to make a batch.
Freezer-friendly.
Naturally vegan, gluten-free and soy free.
Has no nasties like added colors or preservatives.
Can be added to everything from toast to pasta.

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Ingredients

You just need 4 ingredients for this recipe.

Cherry tomatoes

I have used red cherry tomatoes to make this. You can also use yellow or orange ones. If you want to use Roma or Campia tomato varieties, chop them into quarters or halves and proceed with the recipe.

Garlic powder + Mixed Italian herbs

If you know me, you will also know how much I love garlic powder, right? This is like a flavor boost that makes an ordinary dish exceptional. Tomatoes and garlic are amazing together and this recipe proves that yet again.

Mixed Italian herb mix usually has oregano, thyme, marjoram, basil and the likes. If you do not have this, you can just use dried oregano or dried basil. If you are lucky enough to source fresh sweet basil, feel free to throw in a handful along with the tomatoes. The result is a delightful medley of basil, tomatoes and garlic. This almost resembles pesto.

Olive oil

All things good come out of olive oil. Yes. I am slightly partial to olive oil, especially in dishes that call for roasting. You can also use any neutral flavored vegetable oil with equal success here.

Salt

Since some brands of Italian herb blend have salt added in them, go easy on the salt. I recommend checking the labels before adding salt so that you can adjust the seasoning accordingly.

Dietary specifications

This recipe is quite allergy-friendly since it is vegan, gluten, soy and nut free. Just make sure your garlic powder and the Italian herb blend is not processed in a facility that processes peanuts in case you have any health concerns.

Variations

Use Roma or Campia tomatoes in place of cherry tomatoes. Chop them into halves or quarters and roast them cut side up.
Add whole garlic cloves instead of garlic powder for a more intense garlic flavor.
Switch the dried herbs to fresh herbs. Sweet basil, parsley, oregano and thyme all work beautifully in this recipe. If you are adding fresh herbs, chop them finely before adding them in.
Spice it up by adding freshly cracked black or white pepper. You can even try adding smoked sweet paprika. Even red chili flakes work well here.

Recipe Notes

Dry the tomatoes thoroughly. This is the most important step in this recipe. Since tomatoes are high in water content, they have to be thoroughly dry while being roasted. This is because any water on the surface will steam the tomatoes instead of roasting, which in turn, will alter the texture and taste.
Do not overcrowd the air fryer basket or the baking tray to prevent soggy tomatoes.
If you do not want your tomatoes browned or charred on the surface, you can shake them around the half way mark.
Catch the juice! Tomatoes release a lot of juice. So, make sure your air fryer basket is clean while roasting these. This way, you can collect the juice that drips and use it too.
You don’t have to preheat your air fryer to make these.
If you are using Roma tomatoes instead of cherry tomatoes in this recipe, they take around 20 minutes to be fully roasted. Either halve the tomatoes or quarter them before tossing them in the olive oil + seasoning mixture and proceed to roast them.
Your tomatoes may take more time if they are slightly bigger in size or if you are making a large batch. Keep an eye after 12 minutes.
Air fryer cooking time may vary based on your brand and model. Try roasting them in multiple batches if your air fryer basket is small. The tomatoes should be arranged in a single layer and not piled on top of each other.

Serving suggestions and uses

In pastas– toss them with some spaghetti or linguine for a simple and rustic meal.
Toppings for toast and bagel– they make a fabulous topping when combined with mashed avocadoes or steamed corn.
Sandwich stuffing– Use this as a stuffing for sandwiches with sliced onions, beets, lettuce and mashed chickpeas. So good!
In soups– If you have these in the freezer, simply add them to your instant pot, add 1 cup of vegetable stock and pressure cook on high for 4 minutes. When done, quick release pressure and blend to a smooth puree. That is all. Super quick tomato soup is ready.
For pasta sauce– Use them in place of chopped tomatoes or crushed tomatoes in pasta sauce recipes.
In salsa – because this is the easiest way to roast tomatoes for salsa
Add them to your favorite salads. The tang from the tomatoes is refreshing.

Shelf life, storage and freezing

I recommend that you enjoy these roasted tomatoes warm and fresh. Leftovers keep well in the fridge for 2 days when stored in a clean air tight container or a mason jar. To freeze these tomatoes, allow them to cool completely. Transfer them to a freezer safe bag or container and freeze.

Thaw in fridge over night before use. Frozen tomatoes may be a tad soggy and mushy but the taste remains unchanged. These keep well for a month in the freezer when handled correctly. Like with all frozen goodies, please do not refreeze after thawing.

Method

Prep work

Wash the cherry tomatoes in a colander. Spread them out on a kitchen towel and allow them to dry under a fan. Pat them dry to remove any excess moisture.

Tossing the tomatoes and seasonings

In a mixing bowl, add the cherry tomatoes, salt, mixed Italian herbs and garlic powder along with the olive oil. Toss everything together gently using a silicon or wooden spatula. Be careful not to blister the tomatoes while doing this.

Air fryer roasted tomatoes

Air frying settings and temperature

Lightly spray the insides of your air fryer basket with an oil spray.Place the tomatoes in a single layer in your air fryer basket.

Roast the tomatoes at 200 c ( 400 F) for 12 minutes or until they are completely squishy and blistered. Your tomatoes may take more time if they are slightly bigger in size or if you are making a large batch. Keep an eye after 12 minutes.

Oven roasted tomatoes

To make these in the oven, follow all the prep steps. Preheat the oven to 400 F (200 C). Arrange the cherry tomatoes coated with the olive oil + seasoning mixture in a baking tray.

Bake in the preheated oven for 20 to 25 minutes, flipping them using tongs at the half way mark. Continue to bake them till they are completely squishy, slightly charred on the surface and blistered.

As always, oven timings may vary based on the model and brand of your oven. So, keep an eye on the tomatoes after 20 minutes to prevent burning.

More Air Fryer Recipes

roasted cherry tomatoes served in a beige shallow plate with an uneven rim. The plate is placed on a burlap mat over an iron serving tray against a black marbled backdrop.

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Air fryer tomatoes

Easy roasted tomatoes in the air fryer- these take less than 20 minutes and are so versatile. Check out the blog post for oven roasted tomatoes.

Prep Time10

Cook Time12

Course: Accompaniments, Appetizer

Cuisine: American, International

Servings:

Calories: 112kcal

Equipment

1 Air fryer or oven
1 Mixing bowl
1 Spatula

Ingredients

1 pint cherry tomatoes
1 tbsp olive oil
1 tsp garlic powder
1 tsp Italian herbs
3/4 tsp Salt or to taste

Instructions

Prep work

Wash the cherry tomatoes in a colander.
Spread them out on a kitchen towel and allow them to dry under a fan.
Pat them dry to remove any excess moisture.

Tossing the tomatoes and seasonings together

In a mixing bowl, add the cherry tomatoes, salt, mixed Italian herbs and garlic powder along with the olive oil.
Toss everything together gently using a silicon or wooden spatula.
Be careful not to blister the tomatoes while doing this.

Air frying settings and temperature

Lightly spray the air fryer basket with an oil spray.
Place the tomatoes in a single layer in your air fryer basket.
Roast the tomatoes at 200 c ( 400 F) for 12 minutes or until they are completely squishy and blistered.

Oven roasted tomatoes

To make these in the oven, follow all the prep steps.
Preheat the oven to 400 F (200 C). Arrange the cherry tomatoes coated with the olive oil + seasoning mixture in a baking tray.
Bake in the preheated oven for 20 to 25 minutes, flipping them using tongs at the half way mark.
Continue to bake them till they are completely squishy, slightly charred on the surface and blistered.

Notes

Dry the tomatoes thoroughly. This is the most important step in this recipe. Since tomatoes are high in water content, they have to be thoroughly dry while being roasted. This is because any water on the surface will steam the tomatoes instead of roasting, which in turn, will alter the texture and taste.
Do not overcrowd the air fryer basket or the baking tray to prevent soggy tomatoes.
If you do not want your tomatoes browned or charred on the surface, you can shake them around the half way mark.
Catch the juice! Tomatoes release a lot of juice. So, make sure your air fryer basket is clean while roasting these. This way, you can collect the juice that drips and use it too.
You don’t have to preheat your air fryer to make these.
If you are using Roma tomatoes instead of cherry tomatoes in this recipe, they take around 20 minutes to be fully roasted. Either halve the tomatoes or quarter them before tossing them in the olive oil + seasoning mixture and proceed to roast them.
Your tomatoes may take more time if they are slightly bigger in size or if you are making a large batch. Keep an eye after 12 minutes.
Air fryer cooking time may vary based on your brand and model. Try roasting them in multiple batches if your air fryer basket is small. The tomatoes should be arranged in a single layer and not piled on top of each other.
Nutrition information is provided here as a courtesy. Please consult a health care practitioner if you have any health concerns.

For Instant Pot & Air Fryer Recipes

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

Disclaimer

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

Nutrition

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

If you tried this recipe and enjoyed it, please leave a STAR RATING in the recipe card and tell us more in the comments. This will encourage others to try this recipe and that is what keeps me motivated to churn out more delicious stuff everyday. Thank you :).