Recipe Index

Zucchini Soup – Vegan, No Oil

May 16, 2022 By anusha Leave a Comment

This creamy zucchini soup makes for a refreshing and light summer meal. Pair this soup with crusty bread or a chilled mango salad and enjoy it for lunch. In this post, I will share how to make this soup using the Instant Pot and on stove top. Rest assured that this is true zucchini heaven.

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Come summer, I get all excited and worked up seeing the fresh produce. Zucchini and tomatoes are my favorite summer produce and every year, I try a few new recipes using these two veggies. Our vegan zucchini bread from last summer is a huge hit. Do give it a shot. This soup is what I call my lazy summer dinner.

It checks so many boxes-

To begin with, this is a vegan and gluten-free soup.
You can freeze this soup and enjoy it during the winters too.
It is light on the tummy because it is free from oil.
Since this is freezer-friendly, it is ideal for batch cooking too.
Lastly, the flavors are so good that I am sure you will be making this on repeat this summer just like me.

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Ingredients

The ingredients are pretty much basic and are there in your pantry already. If you do not have the herbs mentioned here, read this column for substitution suggestions.

Garlic

Simply because garlic makes everything, soup in particular, better.

Onions

I recommend using white onions since they are milder and less pungent. Red ones tend to overpower and do not allow the zucchini to shine through.

Celery

What is a soup without celery? IMHO, celery is the lifeline of soups and fried rice. If you cannot source fresh celery ribs, you can also use 1.5 tbsp dried celery for this recipe.

Vegan friendly stock cube and water

Recently, I chanced upon this fantastic low-sodium vegetarian stock cubes by Kallo. (This is not a sponsored post) These stock cubes are packed with flavor but low on salt. I have used one stock cube and water for this soup. Alternatively, you can also use 1 cup vegan-friendly stock to make this soup.

Salt and seasonings

I find that dried dill and thyme are excellent with zucchini. And that is what I have used here apart from ground black pepper and salt. If you do not have dried thyme and dill, you can use mixed Italian herbs too.

Low fat coconut milk

We need low fat coconut milk for this soup. Coconut cream does not work and is hence not recommended.

Lemon juice

The tang from the lemon juice rounds out the flavors in this soup beautifully. Please do not skip this.

Cilantro

Fresh cilantro does miracles to a dish. Kindly excuse me if you are one of those people who feel it tastes like soap. When I first tested this recipe, I added cilantro on a whim. But the flavors were a pleasant surprise and I double tested to be sure. And I can confidently say, I have a winner here.

Please note- In the picture above, cilantro is missing since I had forgotten to place it on the board when I shot the photo.

Storage, shelf life and freezing

This soup keeps well in the fridge for 2 days. To reheat, allow the soup to come to room temperature and then heat in a sauce pan over gentle heat for a few minutes. Please do not allow the soup to boil while reheating. Store the soup in an air tight and covered container in the fridge.

To freeze zucchini soup, divide into 2 cup portions and transfer to freezer-friendly bags or containers. Thaw in the fridge overnight and gently reheat as mentioned above.

Please note that this soup should not be boiled or heated on high flame since we have added coconut milk to it.

Dietary Specifications

This is a vegan, dairy free, gluten free and nut free recipe. If you are using stock cubes or stock, please read the labels to ensure that it is vegan friendly. Since I am wary about sodium, I tend to stick to low sodium broth, stock or stock cubes. Kindly check labels if you have any health concerns. A rough nutrition profile for this recipe is included in the recipe card.

Recipe Notes

This recipe calls for vegetable stock cube that is vegan-friendly. If you cannot source this, you can use regular tap water or vegetable stock too.
I have used an immersion blender to blend the soup. You can also use a traditional blender. When using a traditional blender, allow the mixture to cool before blending. This will prevent splashes, burns and scalding.
The coconut milk in this recipe can be substituted with unsweetened almond milk too.
After adding the coconut milk, do not let the soup simmer for too long. The coconut milk becomes curdled in texture when simmered for a long time.
This soup become slightly darker in color once it cools down since we add cilantro in it. This is not a cause for concern. The taste remains unchanged.

Method

Instant pot zucchini soup

Steps 1 and 2

Place the inner pot into the Instant Pot. Add the chopped garlic, onions and celery. Now, tip in the zucchini.

Steps 3 and 4

Add the stock cube and water.

Steps 5 and 6

Add the seasonings and dried herbs. Tip in the fresh cilantro.

Steps 7 and 8

Stir well. 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 9 and 10

Plug in the Instant Pot. Press PRESSURE COOK- HIGH PRESSURE and set the timer to 7 minutes. Wait for the cooking cycle to complete. When the cooking cycle is complete, do a quick pressure release by turning the VALVE from SEALING to VENTING. Press CANCEL.

Using an immersion blender, blend the soup to a very smooth puree. You can also choose to blend to a chunky soup leaving a few bits of zucchini whole.

Steps 11 and 12

Stir in the coconut milk and lemon juice and mix well.

Steps 13 and 14

Press SAUTE MODE- NORMAL and set the timer to 2 minutes. Allow the mixture to simmer on SAUTE mode.

Stove top method

Add all the ingredients except the coconut milk and lemon juice to a 5 quart Dutch oven or a similar heavy-bottomed pan. Stir well. Simmer till the zucchini has softened fully.

When done, take the pan off heat and blend the mixture using an immersion blender. Add coconut milk and lemon juice. Stir well. Simmer on low heat for 1 to 2 minutes. Serve warm.

More Instant Pot Soups

vegan zucchini soup served in a handled black soup bowl. Coconut milk swirled on the soup for aesthetics. Herbs at the background. The bowl has been placed over a burlap mat.

Print Recipe

5 from 1 vote

Zucchini Soup

This creamy zucchini soup is a zero-oil, summer friendly meal that is delicious, wholesome and light.

Prep Time8

Cook Time9

Course: Accompaniments, Mains

Cuisine: International

Servings:

Calories: 72kcal

Equipment

1 6 quart Instant Pot
1 set of measuring spoons and cups
1 chopping board
1 Immersion blender or use a traditional blender. Read recipe notes for more information.

Ingredients

2 tbsp chopped garlic
1 cup finely chopped white onions
1/4 cup chopped celery
1 pound cubed zucchini
1 vegetable stock cube read recipe notes for more information
1 cup water
1/2 tsp dried thyme
1/2 tsp dried dill
1/2 tsp ground black pepper
2 oz chopped fresh cilantro
1/2 cup low fat coconut milk
1 tbsp lemon juice

Instructions

Place the inner pot into the Instant Pot.
Add the chopped garlic, onions and celery.
Now, tip in the zucchini.
Add the stock cube and water.
Add the seasonings and dried herbs.
Tip in the fresh cilantro.
Stir well.
Ensure that the sealing ring has been fitted properly into the Instant pot lid.
Close the Instant Pot and turn the VALVE to SEALING.
Plug in the Instant Pot. Press PRESSURE COOK- HIGH PRESSURE and set the timer to 7 minutes.
Wait for the cooking cycle to complete.
When the cooking cycle is complete, do a quick pressure release by turning the VALVE from SEALING to VENTING.
Press CANCEL.
Using an immersion blender, blend the soup to a very smooth puree.
You can also choose to blend to a chunky soup leaving a few bits of zucchini whole.
Stir in the coconut milk and lemon juice and mix well.
Press SAUTE MODE- NORMAL and set the timer to 2 minutes.
Allow the mixture to simmer on SAUTE mode.

Notes

This recipe calls for vegetable stock cube that is vegan-friendly. If you cannot source this, you can use regular tap water or vegetable stock too.
I have used an immersion blender to blend the soup. You can also use a traditional blender. When using a traditional blender, allow the mixture to cool before blending. This will prevent splashes, burns and scalding.
The coconut milk in this recipe can be substituted with unsweetened almond milk too.
After adding the coconut milk, do not let the soup simmer for too long. The coconut milk becomes curdled in texture when simmered for a long time.
Instant pot timings may vary based on geographic location.
Nutrition values are provided here as a courtesy. Please consult a health care practitioner for more information and guidance.

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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Pull Apart Rolls- Air Fryer & Oven

April 19, 2022 By anusha 15 Comments

I make these vegan pull apart rolls and take them to any gathering I am invited to. That much is how much I love these soft and fluffy rolls. It is basically a recipe that involves adding the flour, yeast and all the fittings, kneading and then letting the pasta sauce do the magic. Yep. You read that right. In this post, I will walk you through step by step to make the easiest bread you have ever made.

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If someone asked me what is my secret weapon in the kitchen, my reply would be jars of pasta sauce and I wouldn’t bat an eye lid when I say that. A jar of pasta sauce is probably the best invention that mankind ever made in the world of food. It is versatile, forgiving and low maintenance stuff that you can easily buy from any grocery store.

These rolls use store-bought pasta sauce as a filling and the result is something tangy, soft, flavor packed and delicious, all in one go.

Here is why you should have a go at these rolls-

These are beginner-friendly and a breeze to bake.
Baking these will take you only as long as it takes to watch a full blown episode of Bridgerton. Yep. That quick and effortless.
They look all fancy-schmancy and stunning on the table.
Being freezer-friendly means they can be batch-baked and used as breakfast through the week.
You can serve these with soups and call it a wholesome meal.
And these are vegan.

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Ingredients

This recipe begins with making the dough, then proofing it. When it has risen, we will shape them into rolls and then bake them into those golden beauties.

Whole wheat and all purpose flour– We will use a combination of both in these rolls. And you will not find any difference in the texture or taste. A tad healthier than the regular all purpose flour only breads, these rolls are just as soft and fluffy.
Instant yeast– I love instant yeast. While active dry yeast can be used in a pinch here, I find that instant yeast proofs the dough sooner.
Herbs and seasonings– Some mixed Italian herb seasoning along with sugar and salt are all what we need here.
Warm water– The most important step to proofing the dough correctly is the water temperature. The water should be just warm enough. When it is too hot, it will kill the yeast. And cold water will not allow the dough to proof soon. To test if the water is in the right temperature, stick your index finger and try to keep it in for 10 seconds without flinching. If you are able to do this, then it is the right temperature.
Vegan butter– All breads need fat for that soft and fluffy texture. This one is not an exception. I have used softened vegan butter to bake these rolls. You can also use any neutral flavored vegetable oil. We will also brush these rolls with some vegan butter while and after baking for that golden crust on top.
Pasta sauce- My choice of sauce for these rolls is Napolitana. You can also use a basic tomato basil sauce or a vegan-friendly Bolognese sauce for the filling.

Variations

These rolls are quite versatile. And you can fill them with so many different types of fillings.

Pesto– Any kind of pesto works fantastically in these rolls.
Pizza sauce+ shredded parmesan/mozzarella cheese– This one is a family favorite. Though, it will not be vegan since cheese is present.
Make it Indian and stuff it with some spicy onion tomato chutney.
Add some finely chopped veggies along with the pasta sauce. This is a great way to sneak in veggies. Just make sure that the veggies should be chopped very finely.

Make ahead, storage & shelf life

Making ahead

You can bake these rolls at least 3 days ahead of time. Alternatively, if you want to eat them freshly baked, you can make the dough and let it proof overnight in the fridge. In the morning, you can shape them and bake them.

Storage & shelf life

These rolls keep well in the fridge for 4 days. Place them in a covered container and refrigerate. You can also store them in Ziploc bags. To reheat, allow the rolls to come to room temperature. Then, steam the rolls in a steamer for 5 minutes. Serve warm.

I will not recommend microwaving breads since they tend to become chewy and hard. Steaming is great for reheating leftover bread.

Freezing

After baking the rolls, transfer them to a cooling rack and allow them to cool fully. Separate the rolls out and place them on a baking tray, 1 inch apart. Place in the freezer and allow the rolls to be frozen completely.

When done, add the frozen rolls in a freezer-friendly bag, label and return to the freezer. Thaw overnight in the fridge and steam for 5 minutes before serving. These frozen rolls keep well for 2 weeks.

Dietary Specifications

This recipe is vegan, free from nuts and soy. Since this is made with flour, these are not gluten-free and so, these are unsuitable for people with gluten allergies. When picking the pasta sauce, please read the labels to make sure that it is vegan friendly and free from nuts & soy.

What to serve these rolls with?

With hot soups– For a light meal, serve these rolls with soups or stews.
As a snack– My daughter loves taking these for her morning snack. This makes for a quick bite and is also ideal for those 4 pm hunger pangs.
With a fondue– Yep. Serve these rolls as a part of a fondue platter. They tastes delicious.
Perfect for high tea menus– We all love high teas because of the mini bites. These rolls check all boxes for a fabulous high tea party.

Recipe Notes

As with all baking recipes, please use a weighing scale or a standard set of measuring cups and spoons to measure all the ingredients.
I have used a stand mixer to knead the dough. You can also knead this by hand.
The dough can be proofed either on the counter top or in the Instant Pot using the YOGURT SETTINGS. Please read the method section for more information.
If you live in a cold place, the proofing may take longer. In this case, an Instant Pot comes in very handy for easily proofing the dough.
Use a bench scraper to cut the dough into evenly shaped rolls. A knife will not give you even cuts.
You can bake these rolls in the oven or in the air fryer. Refer the method section for full details.

Method

Steps 1 and 2

To the bowl of your stand mixer, add the wheat flour, all purpose flour, Italian dried herbs, instant yeast, salt and sugar. Mix everything well using a balloon whisk.

Steps 3 & 4

Add the warm water and softened vegan butter. Fix the dough kneading hook to the stand mixer and begin kneading the dough. In the beginning, the ingredients will just come together to form a shaggy dough.

Steps 5 & 6

Continue to knead the dough for 3 to 4 minutes on low speed until it becomes a non-sticky but soft and supple ball of dough. Apply 1 tbsp olive oil to a mixing bowl and transfer the dough to the oiled bowl.

Cover it with a moist kitchen towel or a shower cap. Set it in a warm place.Allow the dough to proof and double in volume. This will take anywhere between 1 hour to 1.5 hours depending on the weather conditions.

Proofing the dough in the Instant Pot

Or oil the inner pot of the Instant pot and transfer the dough to the inner pot. Plug in the Instant Pot and cover the Instant pot with a see-through glass lid. Set the Instant Pot to YOGURT MODE for 1 HOUR. Allow the dough to double in volume.

Once the dough has risen, gently deflate the dough and turn it out onto a work surface. Shape the dough into a log.

Steps 9 & 10

Roll the dough into a 1/2 inch thick rectangle. Spread the pasta sauce evenly on the rolled out dough, leaving 1 inch gap around the edges. Now, roll the rectangle into a log.

Steps 11& 12

Using a bench scraper, divide the rolled log into 12 equal pieces. Grease a 11x7x2 inch rectangle baking tray. Arrange the cut pieces in such a way that they are spaced 1/2 inch apart. Cover the tray with a moist kitchen towel and allow this to become puffy and slightly risen. This will take 30 to 45 minutes, depending on the weather.

Baking the rolls

In the oven-

Towards the end of the second rise, preheat the oven to 350 F ( 180C). When the rolls have become puffy, brush them with 1 tbsp melted vegan butter. Bake them in the preheated oven for 20 minutes or until the tops are golden. The bottom of the pan should feel hollow and light once they are baked.

In the air fryer-

Preheat the air fryer at 350 F (180 C) if your air fryer model allows it. Generally, pre-heating an air fryer takes only 4 to 5 minutes. If your model does not have the pre-heating feature, skip this step and bake for 5 mins longer or until the tops have browned.

Place the proofed rolls in the air fryer and air fry for 15 minutes or until the tops have become golden. Keep an eye on the rolls after 12 minutes. Our rolls are now ready.

Brush them with 1 tbsp melted vegan butter right after they are done. Serve them warm.

More bread recipes

freshly baked pull apart rolls filled with store bought pasta sauce in a baking tray. Spatulas, a jar of sauce and some vegan butter by the side.

Print Recipe

5 from 5 votes

Easy Vegan Pull Apart Rolls

These soft and fluffy rolls filled with store bought pasta sauce pairs well with soups or makes for a light snack too.

Prep Time15

Cook Time25

Proofing time1 30

Course: Breakfast, Snacks

Cuisine: International

Servings: rolls

Calories: 98kcal

Equipment

1 Stand mixer or mixing bowl
1 kneading hook not needed if kneading by hand
1 11 x 7x 2 rectangular baking pan
1 Rolling board
1 Rolling Pin
1 dough scraper
1 moist kitchen towel or shower cap

Ingredients

3/4 cup Whole wheat flour
3/4 cup All purpose flour
1.5 tsp Yeast
1 tbsp Sugar
1/2 tsp Salt
2 tbsp softened vegan butter
1 tsp Italian dried herbs
3/4 cup warm water
1/2 cup Napolitana sauce store bought or use tomato basil sauce
1 tbsp melted vegan butter for brushing
1 tbsp Olive oil

Instructions

To the bowl of your stand mixer, add the wheat flour, all purpose flour, Italian dried herbs, instant yeast, salt and sugar. Mix everything well using a balloon whisk.
Add the warm water and softened vegan butter.
Fix the dough kneading hook to the stand mixer and begin kneading the dough.
In the beginning, the ingredients will just come together to form a shaggy dough.
Continue to knead the dough for 3 to 4 minutes on low speed until it becomes a non-sticky but soft and supple ball of dough.
Apply 1 tablespoon olive oil to a mixing bowl and transfer the dough to the oiled bowl.
Cover it with a moist kitchen towel or a shower cap.
Set it in a warm place.Allow the dough to proof and double in volume.
This will take anywhere between 1 hour to 1.5 hours depending on the weather conditions.

Proofing the dough in the Instant Pot

Or oil the inner pot of the Instant pot and transfer the dough to the inner pot.
Plug in the Instant Pot and cover the Instant pot with a see-through glass lid.
Set the Instant Pot to YOGURT MODE for 1 HOUR.
Allow the dough to double in volume.
Once the dough has risen, gently deflate the dough and turn it out onto a work surface.
Shape the dough into a log.
Roll the dough into a ½ inch thick rectangle.
Spread the pasta sauce evenly on the rolled out dough, leaving 1 inch gap around the edges.
Now, roll the rectangle into a log.
Using a bench scraper, divide the rolled log into 12 equal pieces.
Grease a 11x7x2 inch rectangle baking tray.
Arrange the cut pieces in such a way that they are spaced ½ inch apart.
Cover the tray with a moist kitchen towel and allow this to become puffy and slightly risen.

Baking the rolls

In the oven-

Towards the end of the second rise, preheat the oven to 350 F ( 180C).
When the rolls have become puffy, brush them with 1 tablespoon melted vegan butter.
Bake them in the preheated oven for 20 minutes or until the tops are golden.
The bottom of the pan should feel hollow and light once they are baked.

In the air fryer-

Preheat the air fryer at 350 F (180 C) if your air fryer model allows it.
If your model does not have the pre-heating feature, skip this step and bake for 5 mins longer or until the tops have browned.
Place the proofed rolls in the air fryer and air fry for 15 minutes or until the tops have become golden.
Keep an eye on the rolls after 12 minutes to prevent the rolls drying out and hardening on the top.
Brush them with 1 tablespoon melted vegan butter right after they are done.
Serve them warm.

Notes

As with all baking recipes, please use a weighing scale or a standard set of measuring cups and spoons to measure all the ingredients.
I have used a stand mixer to knead the dough. You can also knead this by hand.
The dough can be proofed either on the counter top or in the Instant Pot using the YOGURT SETTINGS. Please read the method section for more information.
If you live in a cold place, the proofing may take longer. In this case, an Instant Pot comes in very handy for easily proofing the dough.
Use a bench scraper to cut the dough into evenly shaped rolls. A knife will not give you even cuts.
You can bake these rolls in the oven or in the air fryer. Refer the method section for full details.

For Instant Pot & Air Fryer Recipes

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

Disclaimer

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

Nutrition

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

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 :).

Vegan Summer Rolls- Rice Paper Rolls

April 17, 2022 By anusha 8 Comments

These vegan summer rolls, stuffed with crunchy veggies and fresh herbs, are the perfect meal for a hot day. Warmer days are here to stay and that only means one thing for me- spending as little time as possible in the kitchen. While I love summer and spring because of the fresh seasonal produce, sweating and slaving over a stove are two things I abhor. And these rolls are my summer saviors.

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Our first taste of these rolls were in Thailand. Even though this dish has its origins in Vietnam, its fame has spread far and wide in south east Asia. So, it is not uncommon for you to find these rolls on the menu in Thai eateries.

All that trivia apart, here are my top reasons to make these on repeat during summer.

This is a no-cook recipe.
You can make this in a moment’s notice. The only time taking process is chopping the veggies which means
It is a fantastic way to involve the family. This is a typical “get everyone involved” recipe and even the little ones can help.
There are umpteen ways to stuff these rolls. Read the variations for more ideas to jazz these rolls up.
And these are naturally vegan and gluten-free.
Finally, if you are intimidated by the rolling process, then make the deconstructed spring roll salad jar and enjoy this.

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Ingredients for vegan rice paper rolls

The building blocks of these rolls are rice wrappers, fresh veggies, softened rice noodles and fresh herbs.

Rice paper wrappers– Often referred to as rice paper sheets, these are super thin and made with glutinous rice flour. These are readily available in most Asian stores. If you like your rolls stuffed to the brim, then buy larger sized wrappers. For this recipe, I have used wrappers that are 22 cm in diameter.
Fresh veggies– Our favorite veggies for this recipe include red bell pepper, shredded or thinly sliced purple cabbage, thin strips of carrots and cucumbers.
Rice noodles- You will need thin rice noodles for this recipe. These noodles do not need any cooking. All you need to do is soak them in hot water and drain them. For a healthier version, you can use brown rice noodles or red rice noodles. The only requirement is that they should be thin. Rice noodles are available in Target.
Herbs- We will be using fresh mint, cilantro and green onions. In my opinion, these are what make these rolls superior. The freshness and flavor from the herbs make these rolls sublime in every sense.

Variations

Now for the fun part. While I make this version the most often, I have tried various variations of stuffing for these rolls. Roasted tofu, grilled corn, grilled zucchini, grilled pineapple, fresh mango, drained canned chickpeas or black beans, fresh sugar snap peas, bean sprouts, roasted mushrooms and stir-fried tempeh are fantastic filling options.

If you are using chickpeas or any other kind of beans, I recommend warming them up in a splash of Asian sesame oil and adding them to the filling.

Other carbs that work well as a filling include glass noodles, brown rice noodles or red rice noodles. Glass noodles are made from mung beans and very nutritious. However, they have a very different chewy texture than rice noodles.

Alternatively, you can just fill these with fruits and some nut butter and serve it as a dessert. Berries, watermelon, bananas, sliced apples and mangoes are all fantastic options. You can even drizzle them with chocolate sauce if you fancy.

Dietary Specifications

Vegetarian and vegan friendly

These rolls are vegetarian and vegan friendly. We are not using any dairy products in this recipe. If you are not particular about this dish being vegan, you can also add pan-fried paneer to the filling.

Naturally gluten free

Most rice wrappers and rice noodles are gluten-free. But if you are allergic to gluten or are looking for celiac friendly options, please make sure to check the ingredients label before buying the rice noodles and rice wrappers.

Soy and nut-free

Since this recipe does not call for tofu and other soy derivatives like tempeh, this happens to be free from soy. It is not common for summer rolls to use roasted peanuts generously. But this one is an exception.

Serving suggestions

On its own, this is quite a bland recipe. What makes these rolls complete is the accompaniment. We love these rolls with a spicy peanut dipping sauce. You can find the recipe for the peanut sauce in our spring roll salad jar recipe.

Shelf life and leftovers

These rolls are best enjoyed fresh. Leftover rice paper rolls tend to become dry and brittle after a while. Keep them covered with a moist kitchen towel and in the fridge to prevent them from drying out. It is not recommended to make these rolls ahead in time.

Recipe Notes

The success of this recipe lies in the prep and how fast you work with the wrappers. Here are some pointers to make the best fresh spring rolls.

Chop your veggies into thin matchsticks or strips. The wrapper is very delicate and tears easily. They are more likely to tear when your veggies are chopped in big chunks.
You have to be very quick in assembling these rolls. So, prep everything before you start rolling them. Have all the veggies chopped, herbs picked, a wet chopping board and a shallow plate of water handy near you before you begin work.
Do not soak the rice noodles for a long time in the hot water. Most rice noodles do not need more than 3 minutes of soaking time. I use a kitchen timer for this specifically. They will become mushy.
To roll the summer rolls easily, place the wet rice wrapper over a wet chopping board or slightly wet kitchen towel. This will prevent it from sticking to the board and help in easy rolling.
Do not stack the rolls in a pile once you finish rolling. They stick to each other after rolling.
If your rice paper tears while rolling, cover the roll with another wrapper.
Whatever you place at the bottom of the roll will be visible on top. So, depending on this, you can choose to assemble ingredients artfully and make these rolls look visually appealing.
You can also toss your softened rice noodles in Hoisin sauce or creamy peanut butter dipping sauce before adding them to the rolls.
The number of rolls that you get from this recipe may slightly vary. This is because the quantity of fillings may differ from person to person. Similarly, if your sheets are smaller, you will need lesser filling for each roll. In that case, you may get more rolls than mentioned here.

Method

Prep work

To begin with, wash and pat dry all veggies and herbs. Peel the carrots and chop them into matchsticks. Do the same for cucumbers. Shred the purple cabbage and chop the bell peppers into very thin strips. Pick the leaves from the mint and cilantro. Set aside.

Prep the noodles

Place the rice noodles in a mixing bowl. Pour boiling water over it and set the timer to 3 minutes.

After 3 minutes, immediately drain the softened noodles in a colander. Set aside.

Let’s roll!

Wash a chopping board or wet a kitchen towel and place it over a clean surface. Fill a wide and shallow plate with room temperature water. Now, place the rice wrapper in the water for just 2 to 3 seconds. Immediately remove the wrapper, shake off the excess water and place it over the wet cloth/board.

You will notice that the rice wrapper has lost its stiffness and is now flexible. Place a few carrots, cucumbers and bell peppers about 1/3 of the way up in the wrapper.

Top this with a some shredded cabbage. On this, place a tiny portion of the softened rice noodles. Lastly, add some cilantro, mint and finely chopped green onions.

To finish assembling them, first fold the bottom over the filling. Now, fold in both sides and continue to roll them snugly till all the way upwards. Finish with the remaining wrappers and filling.

Place each roll at least 1 inch apart since they stick to each other when you stack them.

More Asian Recipes For You

vegan summer rolls served on a plate with a spicy dipping sauce and herbs

Print Recipe

5 from 6 votes

Vegan summer rolls

These no cook vegan rice paper rolls are fresh, crunchy and full of herbs. These rolls make for a fabulous light summer meal.

Prep Time15

Standing time3

Course: Appetizer, Snacks

Cuisine: Asian

Servings: rolls

Calories: 93kcal

Equipment

1 kitchen towel
1 peeler
1 Sharp paring knife
1 chopping board
1 Mixing bowl
1 Colander

Ingredients

For the noodles

60 grams thin rice noodles
2 cups freshly boiled hot water

For the rolls

8 rice paper wrappers
50 grams carrots chopped into matchsticks
50 grams shredded purple cabbage
50 grams cucumbers chopped into thin matchsticks
75 grams bell pepper chopped into thin strips
1/4 cup mint leaves loosely packed
20 grams fresh cilantro chopped roughly. Use only the tender stems.
1/4 cup finely chopped green onions

Other ingredients

2 cups water for softening the rice paper sheets

Instructions

Prep work

To begin with, wash and pat dry all veggies and herbs.
Peel the carrots and chop them into matchsticks.
Do the same for cucumbers.
Shred the purple cabbage and chop the bell peppers into very thin strips.
Pick the leaves from the mint and cilantro. Set aside.

Prep the noodles

Place the rice noodles in a mixing bowl.
Pour boiling water over it and set the timer to 3 minutes.
After 3 minutes, immediately drain the softened noodles in a colander. Set aside.

Let’s roll!

Wash a chopping board or wet a kitchen towel and place it over a clean surface.
Fill a wide and shallow plate with room temperature water.
Now, place the rice wrapper in the water for just 2 to 3 seconds.
Immediately remove the wrapper, shake off the excess water and place it over the wet cloth/board.
You will notice that the rice wrapper has lost its stiffness and is now flexible.
Place a few carrots, cucumbers and bell peppers about ⅓ of the way up in the wrapper.
Top this with a some shredded cabbage.
On this, place a tiny portion of the softened rice noodles.
Lastly, add some cilantro, mint and finely chopped green onions.
To finish assembling them, first fold the bottom over the filling.
Now, fold in both sides and continue to roll them snugly till all the way upwards.
Finish with the remaining wrappers and filling.
Place each roll at least 1 inch apart since they stick to each other when you stack them.

Notes

Chop your veggies into thin matchsticks or strips. The wrapper is very delicate and tears easily. They are more likely to tear when your veggies are chopped in big chunks.
You have to be very quick in assembling these rolls. So, prep everything before you start rolling them. Have all the veggies chopped, herbs picked, a wet chopping board and a shallow plate of water handy near you before you begin work.
Do not soak the rice noodles for a long time in the hot water. Most rice noodles do not need more than 3 minutes of soaking time. I use a kitchen timer for this specifically. They will become mushy.
To roll the summer rolls easily, place the wet rice wrapper over a wet chopping board or slightly wet kitchen towel. This will prevent it from sticking to the board and help in easy rolling.
Do not stack the rolls in a pile once you finish rolling. They stick to each other after rolling.
If your rice paper tears while rolling, cover the roll with another wrapper.
Whatever you place at the bottom of the roll will be visible on top. So, depending on this, you can choose to assemble ingredients artfully and make these rolls look visually appealing. You can also add edible flowers to pretty them up.
You can also toss your softened rice noodles in Hoisin sauce or creamy peanut butter dipping sauce before adding them to the rolls.
The number of rolls that you get from this recipe may slightly vary. This is because the quantity of fillings may differ from person to person. Similarly, if your sheets are smaller, you will need lesser filling for each roll. In that case, you may get more rolls than mentioned here.
Nutrition values are provided as a courtesy. Please consult a healthcare 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

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Persian Shirazi Salad

April 11, 2022 By anusha 8 Comments

This Persian Shirazi salad is exactly all of this- fresh, robust and crunchy-. This delicious rustic salad does not even call for a dressing. How simple is that, right? Very popular and a staple recipe in the middle east, this salad is an example of every day ingredients coming together to create magic.

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Salad Shirazi is something that is made almost every day in many middle eastern homes. It is one of those recipes like Dal. There is a variation in every family. And it is so versatile and forgiving. This naturally vegan and gluten-free salad scores on so many points.

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Ingredients

Onions

We will need purple or red onions for this recipe. I prefer slicing them thin into half moons and dunking them in an ice bath for 20 minutes. This step helps mellow their pungency and makes them crunchier.

Tomatoes

You can use any variety of tomatoes. Just make sure they are red, ripe and slightly firm. Beef tomatoes, Roma tomatoes and Better Boy varieties are great for this salad. However, I do not recommend cherry tomatoes.

Cucumbers

Persian cucumbers are the best for this salad. Obviously, duh. But if you cannot source them, the next best options include Japanese cucumbers and English cucumbers. Cucumbers with minimal seeds or very tiny seeds are preferred for this salad.

Herbs

Generous usage of herbs is probably what made my family love middle eastern food. Fresh mint and parsley weave magic in this simple but rustic salad.

Spices and seasonings

This Persian salad does not call for any dressing in particular. Like all middle eastern recipes, this one too relies heavily on olive oil and citrus for flavors, taste and aroma.

I have used extra virgin olive oil and freshly squeezed lime juice for this salad. The fruity undertones of the olive oil and the zingy lime juice are just perfect with this amalgam of onions, tomatoes and cucumbers.

As for the spices, we will be just be using some freshly cracked black pepper. I personally love pepper and lime combination. How about you all?

Make ahead, shelf life and storage

Salad Shirazi tastes best when made and served fresh. In many middle eastern homes, this is put together just a few minutes before the family sits down for the meal.

I will not recommend making this salad ahead for two reasons. The first one is that chopped onions must be consumed within an hour of chopping them. This is because chopped onions attract germs like magnets. The second reason is that onions, tomatoes and cucumbers all release water when you salt them. When made ahead, they will lose their texture and crunch.

Recipe Notes

Traditionally, the veggies are finely chopped for this salad. But my family likes it when I chop the cucumbers into half moons. This is entirely optional and you can always dice the veggies if you prefer.
If you cannot source fresh parsley and fresh mint, you can use dried ones too. Since dried herbs are thrice more potent than their fresh counterparts, you will need about 1 tsp of each, parsley and mint, for this recipe.
Use good quality extra virgin olive oil for best results. Olive oil can make or break a recipe. As far as this salad is concerned, it is olive oil that elevates this simple everyday recipe.
Typically, parsley is not added in this recipe. Even though middle eastern, especially Lebanese food uses a lot of parsley, this salad is an exception and it has only mint. However, we love parsley and so I added some.
If your tomatoes are juicy, core them and chop them. Or drain them in a colander after chopping them. This way, the salad won’t become soggy.

Dietary Specifications

If I have to list down 2 reasons why someone should try this recipe, the first will be that it is vegan. The second is that it is gluten-free. And it is also a nut-free recipe.

Want to make it oil-free? That is possible as well. Skip the olive oil and just add lime juice, salt and pepper. This version tastes delicious but like I mentioned, it is the olive oil that adds that magic taste element here.

Method

The most consuming step in this recipe is chopping the veggies. Use a very sharp paring knife to chop the tomatoes and cucumbers. I recommend a good quality chef’s knife for the onions.

To bring out the best in this recipe, the herbs have to be chopped very finely. Use a mezzaluna or a herb grinder if you are in a pinch or a beginner.

Making this salad is very straightforward. Begin by thinly slicing the onions into half moons or by chopping them finely. Dunk them in an ice bath while you chop the remaining ingredients.

When you are done chopping, drain the onions in a colander. To a mixing bowl, add the chopped onions, tomatoes, cucumbers, parsley and mint. Add salt, freshly cracked black pepper, extra virgin olive oil and lime juice. Mix well using a salad spoon. Serve immediately.

More Middle Eastern Recipes

Persian Shirazi salad served in a wooden salad bowl placed over a metal serving platter. Hummus Balila, Batata Harra at the background

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Persian Shirazi Salad

Fresh, crunchy and juicy middle eastern salad with everyday ingredients including cucumbers and tomatoes.

Prep Time12

Course: Salad, Salads

Cuisine: Middle eastern, Persian

Servings: people

Calories: 208kcal

Equipment

1 Mixing bowl
1 set of salad spoons

Ingredients

7 oz chopped Persian cucumbers about 200 grams
4 roma tomatoes (finely chopped)
1 cup thinly sliced red onions
2 tsp freshly cracked black pepper (reduce to 1 tsp if you do not like the heat)
2 tbsp finely chopped fresh mint or 1 tsp dried mint
1 tbsp finely chopped parsley or 1/2 tsp dried parsley
3 tbsp freshly squeezed lime juice
1.5 tsp Kosher salt or adjust to taste
2 tbsp extra virgin olive oil

Instructions

Begin by thinly slicing the onions into half moons or by chopping them finely.
Dunk them in an ice bath while you chop the remaining ingredients.
When you are done chopping, drain the onions in a colander.
To a mixing bowl, add the chopped onions, tomatoes, cucumbers, parsley and mint.
Add salt, freshly cracked black pepper, extra virgin olive oil and lime juice.
Mix well using a salad spoon.
Serve immediately.

Notes

Traditionally, the veggies are finely chopped for this salad. But my family likes it when I chop the cucumbers into half moons. This is entirely optional and you can always dice the veggies if you prefer.
If you cannot source fresh parsley and fresh mint, you can use dried ones too. Since dried herbs are thrice more potent than their fresh counterparts, you will need about 1 tsp of each, parsley and mint, for this recipe.
Use good quality extra virgin olive oil for best results. Olive oil can make or break a recipe. As far as this salad is concerned, it is olive oil that elevates this simple everyday recipe.
Typically, parsley is not added in this recipe. Even though middle eastern, especially Lebanese food uses a lot of parsley, this salad is an exception and it has only mint. However, we love parsley and so I added some.
If your tomatoes are juicy, core them and chop them. Or drain them in a colander after chopping them. This way, the salad won’t become soggy.
Nutrition values are given here as a courtesy. Please consult a healthcare 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!

Penne Arrabiata – Instant Pot

April 10, 2022 By anusha 1 Comment

Penne Arrabiata or Penne Arrabbiata is a popular pasta dish that uses tomatoes as the main ingredient in the sauce. The best thing about this rustic and simple recipe is that it is vegan friendly and that it uses pantry staples. If you have an Instant Pot, consider your job half done because then it transforms into this ridiculously easy but incredibly delicious one pot meal. Less dishes in the sink is definitely a win, right?

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Ingredients

Olive oil

Like all pasta, this too begins with olive oil. While you can always substitute this with any neutral flavored vegetable oil, I highly recommend using good quality olive oil for an amazing flavor.

Garlic and onions

This recipe is incomplete without garlic. I mean, can we make a mean pasta without garlic? Get the drift, right? Lots of garlic and some finely chopped onions are the base for this minimal pasta. As for the onions, white ones are great in this recipe.

Canned tomatoes

If you have to name your top 5 pantry essentials, what are they? Tell me in the comments. Mine are garlic, canned chickpeas, canned black beans, canned tomatoes and tomato paste, though not necessarily in that order.

To make this pasta, we need canned crushed tomatoes. For this particular recipe, I have used canned crushed Italian tomatoes that have basil and garlic added to them. You can use the regular canned crushed tomatoes as well.

Tomato Paste

Tomato paste is simply magic. When I am out of fresh tomatoes, I even use it to make Rasam. In recipes that have a pronounced tomato flavor, tomato paste is that ingredient which brings the tomato flavor to the front stage.

You may be wondering why tomato paste and crushed tomatoes together? The reason is the both have different flavors and texture even though the main ingredient is the same. Tomato paste has a sweetness to it that rounds out the otherwise tart taste of this pasta so well.

Seasoning and Aromatics

Remember this recipe is a minimal one. To justify that and to keep the light shining on this gorgeous Arrabbiata sauce, we will use some Italian herbs, freshly cracked black pepper, chili flakes and sugar along with salt for seasoning and aromatics.

Pasta

Penne is our favorite short pasta. It works well with this dish in particular. I have used regular penne pasta. Arrabbiata works best with this tubular pasta. In fact, penne is your best bet with pesto, marinara and this sauce.

You can also use Fusilli in its place. Since this is an Instant pot recipe, please keep a tab on the cooking time and choose pasta that has a similar cooking time to penne.

Water

Stock or water- this is an endless debate that goes on in my head when I am cooking soup or pasta. And the struggle is real. But well, there is an exception to every case. And this recipe happens to be one.

Stock has a flavor on its own and somewhere deep inside me, I knew that I did not want this flavor to come through in this recipe. That is why, I just settled on cooking this pasta with water.

Dietary Specifications

Usually, this dish is served with a generous garnish of Parmigiano or Pecorino. But for the cheese garnish, this dish in itself is vegan. So, if you are looking for a vegan pasta recipe, you just met your best mate.

If you like a cheesy creamy pasta, then go ahead, bring out that cheese grater and start shredding that Pecorino. Because this pasta is heavenly with Parmigiano or Pecorino.

The day I made this dish, I did not have either of the cheese. So I ended up adding grated parmesan. Yep. I know it sounds like a blasphemy but the resident elf wont eat pasta without cheese. So I did what I had to.

Pro Tips for Instant Pot Pasta

The thumb rule for cooking pasta in Instant Pot is simple and works well in most cases. Half the cooking time mentioned in the packaging, cook on high pressure and do a quick pressure release. However, a caveat- this method is not failproof for all pasta types.
Do not stir the pasta too much once you add the water.
You have to be very careful about the timings. Even 1 minute more means over cooked pasta.
Instant Pot pasta is best eaten immediately. As soon as the pasta is done, remove from the inner pot and transfer to a serving dish. If the pasta is kept in the Instant Pot, it tends to cook further in the residual heat and softens up.
While making pasta in the Instant Pot, use measurements and be very precise. I recommend using a set of measuring spoons and cups or a weighing scale.

Method

Steps 1 and 2

Insert the inner pot into the Instant pot, plug in the IP and press SAUTE mode on NORMAL. Set the timer to 7 minutes. Wait for the DISPLAY TO READ HOT. When it does, add the olive oil. After 30 seconds, tip in the garlic and mix well.

Steps 3 & 4

When the garlic has begun to brown, add the finely chopped onions and mix well. Saute the onions till they come soft and translucent. This takes about 1 m and 30 seconds.

Steps 5 & 6

When the onions have become soft and translucent, add the canned crushed tomatoes and tomato paste, mix and stir well to combine.

Steps 7 & 8

Add the seasonings- crushed black pepper, dried Italian herbs, sugar, chili flakes and salt. Stir well to combine.

Steps 9 & 10

Tip in 1 pound pasta. Add water. Stir just once. PRESS CANCEL.

Steps 11 & 12

Ensure that the sealing has been fitted properly into the Instant Pot lid. Close the lid and turn the VALVE to SEALING. Now, press PRESSURE COOK- HIGH PRESSURE and set the TIMER to 4 MINUTES.

Steps 13 & 14

Wait for the cooking cycle to complete fully. When done, quick release pressure by turning the VALVE to VENTING. Open and mix gently once.

Transfer to serving bowls, top with grated parmesan cheese (skip if you want a vegan version) and chili flakes. Serve hot.

More One Pot Meals

Penne arrabiata served in a greyish black shallow plate with herbs and slices of bread by the side. A cheese grater is also featured alongside.

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5 from 4 votes

Penne Arrabiata

This easy one pot penne Arrabiata is a fantastic lunch meal or perfect when you need a quick but filling dinner. Vegan friendly.

Prep Time10

Cook Time11

Course: Main Course, Mains

Cuisine: Italian

Servings: persons

Calories: 512kcal

Equipment

1 6 quart Instant Pot
1 ladle
1 set measuring cups and spoons or weighing scale

Ingredients

2 tbsp olive oil
2.5 tbsp minced garlic
1 cup finely chopped white onions
2 tbsp tomato paste
2 cans crushed tomatoes
1 tsp Salt or adjust to taste
1 tsp red chili flakes
1.25 tsp Italian seasoning
1 tsp sugar
1 tsp freshly cracked black pepper
1 pound penne pasta
3.5 cups water

Suggested toppings

1/2 cup freshly grated parmesan or Pecorino (please read blog post for more details)
1 tsp red chili flakes

Instructions

Insert the inner pot into the Instant pot, plug in the IP and press SAUTE mode on NORMAL.
Set the timer to 7 minutes. Wait for the DISPLAY TO READ HOT.
When it does, add the olive oil.
After 30 seconds, tip in the garlic and mix well.
When the garlic has begun to brown, add the finely chopped onions and mix well.
Sauté the onions till they come soft and translucent. This takes about 1 m and 30 seconds.
When the onions have become soft and translucent, add the canned crushed tomatoes and tomato paste, mix and stir well to combine.
Add the seasonings- crushed black pepper, dried Italian herbs, sugar, chili flakes and salt. Stir well to combine.
Tip in 1 pound pasta. Add water. Stir just once. PRESS CANCEL.
Ensure that the sealing has been fitted properly into the Instant Pot lid.
Close the lid and turn the VALVE to SEALING.
Now, press PRESSURE COOK- HIGH PRESSURE and set the TIMER to 4 MINUTES.
Wait for the cooking cycle to complete fully.
When done, quick release pressure by turning the VALVE to VENTING.
Open and mix gently once.
Transfer to serving bowls, top with grated parmesan cheese (skip if you want a vegan version) and chili flakes.
Serve hot.

Notes

The thumb rule for cooking pasta in Instant Pot is simple and works well in most cases. Half the cooking time mentioned in the packaging, cook on high pressure and do a quick pressure release. However, a caveat- this method is not failproof for all pasta types.
Do not stir the pasta too much once you add the water.
You have to be very careful about the timings. Even 1 minute more means over cooked pasta.
Instant Pot pasta is best eaten immediately. As soon as the pasta is done, remove from the inner pot and transfer to a serving dish. If the pasta is kept in the Instant Pot, it tends to cook further in the residual heat and softens up.
While making pasta in the Instant Pot, use measurements and be very precise. I recommend using a set of measuring spoons and cups or a weighing scale.
Instant pot timings may vary based on geographic location.
Nutritional values are provided here as a courtesy. Please consult a healthcare 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!

Thai Mango Salad – Vegan, GF

April 8, 2022 By anusha 3 Comments

I can never resist this Thai Mango Salad. Yep. It is that good. A mix of tangy, sweet, spicy and salty, this salad feels like a party in the mouth. We discovered this salad on our trip to Thailand. It will be an understatement to tell that this beautiful island is a vegan food paradise. Not once during our trip were we compelled to eat Indian food. And I have lost count of the times I have relished this salad since that memorable trip.

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In Thailand, there are so many variations of a mango salad. The most popular ones include the one made using green mangoes that are ripe. Another sought after version is where they use mangoes and seafood to whip up a sweet, tangy and toothsome dish.

This easy salad is my vegan spin and is not authentic since most Thai salad dressings use fish sauce. Nevertheless, prepare to be mind blown by this delectable summer salad. Though, I must admit that living in the tropics means eating some mango salad every now and then, regardless of the season.

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Ingredients

This is a very simple but flavor packed salad. You do not need anything fancy except maybe for the Thai basil. But I have some substitutes for that as well. So, just read on.

For the dressing

We will use a combination of shallots, peanut butter, lime juice, Tamari, chili flakes and Asian sesame oil. Here is a handy reference chart for possible substitutes for each ingredient in the dressing.

*Ingredient*	*Substitute*
Shallots	2 tbsp very finely chopped red onions
Peanut butter	Almond butter or skip entirely
Lime juice	Lemon juice
Tamari	Light soy sauce or liquid Aminos
Asian sesame oil	Any sesame oil
Chili flakes	1 tsp very finely chopped deseeded bird’s eye chili

For the salad

Mangoes

Choose firm but ripe mangoes for making this salad. I have used Thai honey mango since these are available year round, where I live. Juicy mangoes or very sweet mangoes overpower this salad with their predominant flavor. So these are not recommended.

Bell pepper

Since I wanted the salad to have a pop of red here and there, I opted to use red bell pepper. You can also use sweet peppers instead of these.

Onions

Red onions are the best for this recipe. They are pungent, crunchy and have a fantastic flavor profile that matches with mangoes. I experimented this salad with white onions but they did not work as well as the red ones.

Cilantro +Thai basil

I have a cute little Thai basil plant growing in my balcony. And cilantro is a staple herb in my fridge. While you cannot skip the cilantro, you can always skip the Thai basil or use dried Thai basil.

Dried Thai basil is 3 times more potent than its fresh counterpart. So you will only need 1/2 tsp for this recipe.

Roasted peanuts

Thai cuisine is incomplete without peanuts. They use it in almost everything and this recipe is no exception. Read the recipe notes for making your own roasted peanuts and other great salad tips.

Make ahead, shelf life and storage

This is as such a very quick recipe. I recommend that you make it just before you are ready to eat. Since mangoes and onions release water, leftovers do not keep well in the fridge.

Having said that, you can make the dressing ahead and store it in an air tight jar in the fridge. This salad tastes best when served fresh. So combine the dressing and the salad just before serving.

Dietary specifications

This is a vegan and gluten-free salad. Since we use Tamari instead of regular soy sauce, this is safe for people with gluten-sensitivity as well. If you are serving this at a gathering or a party, check with everyone attending to rule out peanut allergies.

Recipe Notes

Begin by making the dressing. Warm the peanut butter to loosen it up so that all the ingredients in the dressing combine smoothly.
Chop the mangoes into thin strips. I recommend using a good quality peeler to peel the mangoes. Then, use a sharp paring knife to chop the mangoes.
After coring and cutting the bell peppers into thin strips, dunk them in an ice bath to keep them crunchy. The same thing can be done for sliced onions as well. Just before tossing the salad, drain the peppers and onions and combine everything.
Roast your peanuts in the air fryer at 350 F (180 C) for 3 to 4 minutes. I use raw peanuts for this. This is a great way to cut down on the sodium content that comes in store-bought roasted peanuts
Since we like this salad very spicy, I added a thinly sliced green chili Padi as garnish. This is optional but recommended if you like your salad super spicy.

Method

Make the dressing

In a mixing bowl, combine the Tamari, sesame oil, peanut butter, shallots, lime juice, chili flakes and salt. Stir well using a balloon whisk. Set aside.

Toss the salad

To a bowl, add chopped mangoes, chopped onions and bell pepper strips along with the crushed peanuts, cilantro and Thai basil. Pour the dressing over this and combine gently using a salad spoon. Serve immediately.

More Salads For You

A sweet and spicy mango salad made the Thai way and served in a black shallow bowl placed over a burlap mat. Spoon and fork by the side

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5 from 3 votes

Thai Mango Salad

This sweet, spicy and tangy salad is nothing short of a flavor explosion. Fresh, exciting and delectable, the salad is one charming dish to bring to a party.

Prep Time15

Course: Salad, Salads

Cuisine: Thai

Servings: people

Calories: 482kcal

Equipment

2 Mixing bowls
1 Paring knife
1 Balloon whisk
1 set of measuring cups and spoons

Ingredients

For the dressing

1.5 tbsp creamy peanut butter
1.5 tbsp Tamari sauce
2 tbsp finely chopped peeled shallots
1 tsp red chili flakes
1 tbsp lime juice
1/2 tsp Kosher salt or to taste
1 tbsp Asian sesame oil

For the salad

300 grams thinly sliced mango strips
1/2 cup thinly sliced red onions
1/2 cup thinly sliced red peppers
1/2 cup roasted and crushed peanuts
1/2 cup finely chopped fresh cilantro
1.5 tbsp finely chopped Thai basil

Instructions

Making the dressing

In a mixing bowl, combine the Tamari, sesame oil, peanut butter, shallots, lime juice, chili flakes and salt.
Stir well using a balloon whisk. Set aside.

Tossing the salad together

To a bowl, add chopped mangoes, chopped onions and bell pepper strips along with the crushed peanuts, cilantro and Thai basil.
Pour the dressing over this and combine gently using a salad spoon.
Serve immediately.

Notes

Begin by making the dressing. Warm the peanut butter to loosen it up so that all the ingredients in the dressing combine smoothly.
Chop the mangoes into thin strips. I recommend using a good quality peeler to peel the mangoes. Then, use a sharp paring knife to chop the mangoes.
After coring and cutting the bell peppers into thin strips, dunk them in an ice bath to keep them crunchy. The same thing can be done for sliced onions as well. Just before tossing the salad, drain the peppers and onions and combine everything.
Roast your peanuts in the air fryer at 350 F (180 C) for 3 to 4 minutes. I use raw peanuts for this. This is a great way to cut down on the sodium content that comes in store-bought roasted peanuts.
Since we like this salad very spicy, I added a thinly sliced green chili Padi as garnish. This is optional but recommended if you like your salad super spicy.
Nutrition values are provided here as a courtesy. Kindly seek medical advice 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!

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Mango Mochi – Vegan

April 4, 2022 By anusha 3 Comments

Mango Mochi is what I like to call the king of Mochis. Have you had a go at this chewy Japanese style chilled dessert? Exactly when did this mildly sweet dessert become a gourmet trend? Or does it matter really? The last time I visited the supermarket near home, I stumbled upon an aisle full of Mochis. Delighted, I brought home two packs and they were gone in no time. Clearly, it is a sign from the universe to make some from scratch, isn’t it?

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So, what is Mochi?

Mochi is believed to have originated in China. I believe the Mantou buns are a cousin of these. Today, the world identifies this chewy treat as a Japanese delicacy. This is basically a rice cake made with glutinous rice flour. The Japanese eat this on the Japanese New Year Day specifically but it is also enjoyed year round.

Filled Mochi balls are called Daifuku. Traditionally, these are filled with red bean filling. But the concept has now evolved and broadened to the point where we make Daifuku with fresh fruit filling or ice cream filling as well.

You can read more about the history of this dish here. But for now, let us delve into the finer details of making Mochi, shall we?

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Ingredients

Living in Singapore means one thing- It is that I have access to all south east Asian specialty ingredients. While I have walked past several aisles stacked from top to bottom with glutinous rice flour for years, it took some Mochi addiction for me to buy that packet.

Glutinous rice flour

The main ingredient in this recipe is the glutinous rice flour. This is sometimes referred to as sticky rice flour or sweet rice flour or Mochigomeko or Mochiko. You can find this in Asian stores or you can also order online on Amazon.

Glutinous rice flour is not the same as rice flour. This is made by milling a short grain rice cultivar and this is rich in starch. While it looks just like rice flour, it behaves in a very different way. So kindly check the labels twice before buying.

Corn starch

Use fresh corn starch for best results. Before using, please remember to check the expiry date.

Powdered sugar

You will need sugar that has been powdered very finely for this recipe. You can also use icing sugar in the place of regular powdered sugar.

Coconut milk

Our liquids are all non-dairy. The first one we need is unsweetened coconut milk. While picking coconut milk, I recommend that you buy the ones that come in Tetra Pak. You can also use home made coconut milk. However, canned coconut milk will not work well here.

Almond milk

Since I wanted this to be a vegan version, I opted to use unsweetened almond milk. You can also use regular dairy milk in its place. If you are using regular dairy milk, please use whole milk.

Vegan butter

Like I mentioned, I did not see why regular butter should be added to a recipe that can easily be made vegan. So, I chose to add vegan butter. The vegan butter has to be at room temperature and soft while adding to the mixture. This will make mixing and incorporating it into the batter easily.

Mango essence

I wanted these Mochis to have a predominant mango flavor. But I was not sure how the dough would behave if I were to add pureed mango. So I chose to add artificial mango essence instead. And the result was just what I wanted.

Fresh mangoes

Thai mangoes are in abundance in Singapore now. And that is what I have used in this recipe. We will need just about eleven 1/2 inch cubes of mangoes for stuffing our dough.

While choosing mangoes, pick those that are ripe and fragrant. You can use any variety of mangoes. But whatever mangoes you use, they must be fully ripe and firm. Over ripe mangoes that are squishy or mangoes that are too juicy do not work well here.

Desiccated coconut

We love desiccated coconut. So it was an automatic response for me to roll the filled Mochis in desiccated coconut. Doing this helps prevent the surface of the Mochis drying out.

Dietary Specifications

These chewy treats are naturally vegan and gluten free. If you are wondering whether glutinous rice flour has gluten, rest assured that it has no gluten. The term ‘glutinous’ refers to the glue like texture it develops after cooking and has nothing to do with gluten.

Recipe Notes

Mixing the batter thoroughly and without any lumps is crucial in making some fabulous Mochis. I recommend using a balloon whisk to mix the batter for best results.
You can steam the batter in a regular steamer or in the Instant Pot. I used the Instant pot since you can use glass bowls in the Instant pot safely.
To check if the batter is cooked, insert a skewer or a toothpick in the middle. If it comes out without any liquid, it is done.
The batter can take anywhere between 10 to 13 minutes for cooking fully. Keep an eye out after the tenth minute. Do not steam the batter for a long time since this will affect the texture of the mochi.
Transfer the steamed dough to another glass mixing bowl once it has cooked. This will help it to cool down evenly without drying out. This will also help in preventing the dough from getting cooked further in the residual heat.
After transferring the dough to another bowl, keep it covered with a plastic wrap to prevent the surface from drying out.
The dough has to cool down fully before making the Mochis.
To make shaping easier, wet your hands and work with the dough on a silicon baking sheet.
While shaping the Mochis, keep the dough covered at all times to prevent drying out.
Chop the mangoes into small 1/2 inch cubes. If you use bigger cubes, the mochi may not seal fully and may tear.
Allow the mochis to chill in the fridge for at least 2 hours before serving.

Make ahead, shelf life and storage

This recipe makes 12 filled mochis. You can make them two days ahead if you plan to serve this as a dessert for a party. Store them in a closed airtight container for up to 1 day in the fridge.

Mochi should not be stored in the fridge uncovered or for a long time. The moisture affects their texture and they also tend to dry out.

You can also freeze Mochis. Place each mochi 1 inch apart on a baking sheet. Place in the freezer and wait for them to be completely frozen. When done, wrap each Mochi in a plastic wrap and store in a freezer-friendly bag.

Leave them out at room temperature for a few hours before you are ready to serve them. These may not taste as good as the fresh ones but it is definitely a great way to extend their shelf life.

Method

Steps 1 and 2

In a mixing bowl, add 3/4 cup glutinous rice flour, 1/2 cup powdered sugar along with 1/4 cup corn starch. Mix well using a balloon whisk. Now, add the vegan butter, almond milk, coconut milk and mango essence.

Steps 3 and 4

Stir well to make a smooth and lump-free batter. The batter will be runny and look almost beige in color.

Steps 5 and 6

Insert the inner pot into the Instant Pot. Add 2.5 cups of water to the inner pot and place a tall trivet into the pot. Now, place the batter bowl on the trivet. Ensure that the sealing ring has been fitted properly into the lid.

Close the Instant pot with the lid and keep the VALVE in VENTING position. Alternatively, you can do the steaming WITHOUT THE VALVE too. Plug in the Instant Pot and press STEAM. Remember that the timer does not function in the STEAM preset mode in Instant Pot.

So, start a kitchen timer for 10 minutes and allow the steaming to complete. Once complete, press CANCEL and wait for 2 minutes before opening the lid.

To check whether the batter is cooked fully, insert a skewer or a toothpick into the center. If it comes out without any liquid, its done fully. If there is any liquid stuck to the skewer, continue to steam the batter for another 2 to 3 minutes.

Steps 7 and 8

Transfer the cooked dough to another mixing bowl. Cover with a plastic wrap and allow it to cool completely. You can see how the dough looks like in picture 8.

Steps 9 and 10

We will now be shaping the Mochi. Wet your hands and pinch a lemon size ball from the dough. Spread it out to a thick flat disc on your palms. Place a cube of mango in the center.

Steps 11 and 12

Now, bring together the edges and pinch them together to seal the Mochi. By far, this is the most challenging step in making Mochi. After a few tries, I got it right. The trick is to wet your hands and work fast.

After pinching the edges shut, even them out by rolling them slightly on your palms.

Steps 13 and 14

Roll the shaped Mochi in the desiccated coconut. Repeat with the remaining dough and mangoes. After shaping all the mochis, refrigerate them for at least 2 to 4 hours before serving.

More Mango Recipes

Mango stuffed mochis stacked and served on a rustic metal platter. Chopped mangoes in a small wooden bowl at the background

Print Recipe

5 from 2 votes

Mango Mochi

These mango filled mochis are a treat on a hot summer day. Served chilled, these are mildly sweet, naturally vegan and gluten free desserts that are great for summer parties and get togethers.

Prep Time10

Cook Time10

Resting and Chilling Time4

Course: Dessert

Cuisine: Japanese

Servings: mochis

Calories: 103kcal

Equipment

2 Mixing bowls
1 plastic wrap
1 Balloon whisk
1 Tall trivet
1 Instant Pot 6 quart or regular stove top steamer
1 set measuring cups and spoons
1 plate

Ingredients

3/4 cup glutinous rice flour
1/2 cup powdered sugar
1/4 cup corn starch
1/3 cup unsweetened coconut milk please read blog post for more details
1/2 cup unsweetened almond milk
1 tsp Mango essence
1 tbsp vegan butter softened
3 tbsp chopped ripe mango
4 tbsp unsweetened shredded desiccated coconut

Instructions

Making the batter

In a mixing bowl, add 3/4 cup glutinous rice flour, 1/2 cup powdered sugar along with 1/4 cup corn starch.
Mix well using a balloon whisk.
Now, add the vegan butter, almond milk, coconut milk and mango essence.
Stir well to make a smooth and lump-free batter.
The batter will be runny and look almost beige in color.

Steaming in the Instant Pot

Insert the inner pot into the Instant Pot.
Add 2.5 cups of water to the inner pot and place a tall trivet into the pot.
Now, place the batter bowl on the trivet.
Ensure that the sealing ring has been fitted properly into the lid.
Close the Instant pot with the lid and keep the VALVE in VENTING position.
Alternatively, you can do the steaming WITHOUT THE VALVE too.
Plug in the Instant Pot and press STEAM.
Remember that the timer does not function in the STEAM preset mode in Instant Pot.
Start a kitchen timer for 10 minutes and allow the steaming to complete.
Once complete, press CANCEL and wait for 2 minutes before opening the lid.

Checking for doneness

To check whether the batter is cooked fully, insert a skewer or a toothpick into the center.
If it comes out without any liquid, its done fully.
If there is any liquid stuck to the skewer, continue to steam the batter for another 2 to 3 minutes.
Transfer the cooked dough to another mixing bowl.
Cover with a plastic wrap and allow it to cool completely.

Shaping the Mochi

Wet your hands and pinch a lemon size ball from the dough.
Spread it out to a thick flat disc on your palms.
Place a cube of mango in the center.
Now, bring together the edges and pinch them together to seal the Mochi.
After pinching the edges shut, even them out by rolling them slightly on your palms.
Roll the shaped Mochi in the desiccated coconut.
Repeat with the remaining dough and mangoes.
After shaping all the mochis, refrigerate them for at least 2 to 4 hours before serving.

Notes

Mixing the batter thoroughly and without any lumps is crucial in making some fabulous Mochis. I recommend using a balloon whisk to mix the batter for best results.
You can steam the batter in a regular steamer or in the Instant Pot. I used the Instant pot since you can use glass bowls in the Instant pot safely.
To check if the batter is cooked, insert a skewer or a toothpick in the middle. If it comes out without any liquid, it is done.
The batter can take anywhere between 10 to 13 minutes for cooking fully. Keep an eye out after the tenth minute. Do not steam the batter for a long time since this will affect the texture of the mochi.
Transfer the steamed dough to another glass mixing bowl once it has cooked. This will help it to cool down evenly without drying out. This will also help in preventing the dough from getting cooked further in the residual heat.
After transferring the dough to another bowl, keep it covered with a plastic wrap to prevent the surface from drying out.
The dough has to cool down fully before making the Mochis.
To make shaping easier, wet your hands and work with the dough on a silicon baking sheet.
While shaping the Mochis, keep the dough covered at all times to prevent drying out.
Chop the mangoes into small 1/2 inch cubes. If you use bigger cubes, the mochi may not seal fully and may tear.
Allow the mochis to chill in the fridge for at least 2 hours before serving.
Nutrition values are provided here as a courtesy. Kindly consult a health care practitioner if you have any health issues.

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!

Mango Shrikhand | Aamrakhand

April 3, 2022 By anusha 3 Comments

Mango Shrikhand or Aamrakhand is that one dessert that I can enjoy during all seasons. Even though mangoes are a summer fruit, this velvety dessert with rich flavors is something that is irresistible. In this post, I will share how to make this classic dessert easily using store bought Greek yogurt.

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With just 6 ingredients, this yogurt based dessert is not just yummy but also a fantastic dish to take to a potluck party or for your summer get-togethers. In India, Shrikhand is made in many flavors.

But if I have to pick one winner, it has to be the Aamrakhand or this mango flavored Shrikand. Here are 5 reasons to try my version of this easy mango based sweet.

It is a no-cook dessert.
You can make this version during any season.
Naturally gluten-free and nut-free, this can be served to people who have gluten and nut allergies.
This requires minimal effort.
And is simply great as a make-ahead dish.

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Ingredients

Like I mentioned before, you can make this version during any season. We are not going to use fresh mangoes. Instead, we will be using canned mango puree.

Greek Yogurt

This fantastic dish begins with Greek yogurt. If you do not have access to Greek yogurt, you can use any full fat yogurt or home set yogurt too. Please read the recipe notes for a detailed explanation on this.

Saffron infused milk

Mangoes and saffron are simply heavenly when paired together. And this simple but luscious dessert is testimony to that. For this recipe, we will infuse saffron in a very small amount of warm milk for 30 minutes.

Ground cardamom

We call green cardamom as ‘Elaichi’ in Hindi. When you add cardamom to any dessert, the result is a pleasant sweet flavor. Just like how saffron is great with mangoes, so is cardamom. We will be using green cardamom here. You can use either ground cardamom or green cardamom. I scraped the seeds from the pods and then ground them using a mortar and pestle.

Powdered sugar

I prefer using regular white sugar for this. Since I have not experimented making this with brown sugar, I am unable to share my experience. If you have tried this recipe with brown sugar, kindly share your method or experience in the comments.

Please do not use icing sugar for this. To make your own powdered sugar, add 3 tbsp sugar to a blender and powder till it is smooth.

Mango Puree

To make this dish effortless and quick, I opted to make this recipe with store bought canned mango puree. I used mango puree made from Alphonso mangoes. You can use any variety mango puree.

My mango puree was sweetened. So I reduced my sugar quantity accordingly. Please adjust the sweetness based on how sweet the puree is and how sweet you want it to be. You may skip the sugar if you desire.

Make ahead, shelf life and storage

We can make this dessert 3 days in advance. This keeps well in the fridge for 5 days. Just make sure that you do not leave this out at room temperature for more than an hour.

Yogurt based desserts release water and turn sour when kept out at room temperature. So, please bring out the Shrikand only just before serving and not before that.

Store this Shrikand covered in a clean air tight container. Use a clean and dry spoon to serve every time for a longer shelf life.

Recipe Notes

Use only fresh full fat or Greek yogurt to make this dish. Only these will yield creamy, smooth and luscious Aamrakhand.
A double mesh strainer will give you the best results. Use this while straining the yogurt.
Use a cheesecloth or a nut milk bag for straining your yogurt.
Refrigerate the yogurt while it strains. This helps prevent it from becoming sour.
While straining the yogurt, place the double mesh strainer over a deep glass bowl in which the whey can be collected. There should be some space between the bottom surface of the bowl and the strainer so that whey can be collected.
Straining the yogurt for a longer time will give you thick Shrikand. If you are using Greek yogurt, straining for 4 hours is enough. In case you are using home-set yogurt or regular full fat yogurt, please let the yogurt strain for 8 hours in the refrigerator.
It is important to powder the sugar finely. If the sugar is not ground to a smooth powder, it will not incorporate well with the strained yogurt.
Since I used sweetened mango puree, I used only 1/4 cup powdered sugar. If you prefer your Aamrakhand to be mildly sweet, you can skip the sugar altogether.

Method

Steps 1 and 2

Add the Greek yogurt in a cheese cloth or a nut milk bag. Now, place this yogurt bag over a double mesh strainer. Knot the bag tightly with a string and place the strainer over a deep mixing bowl.

Steps 3 and 4

There should be some gap between the mixing bowl and the strainer. Now, place a heavy weight object over the yogurt bag. Refrigerate this for 4 hours and allow the yogurt to strain completely.

Steps 5 and 6

When the yogurt has strained completely, you can see the whey collected in the mixing bowl. The yogurt will now resemble something slightly thicker than cream cheese.

Add the powdered cardamom to the strained yogurt. I have used coarsely pounded cardamom seeds. You can also use ground cardamom here. If you are using ground cardamom, you will need 3/4 tsp ground cardamom for this recipe.

Steps 7 and 8

Mix the saffron strands with 1 tbsp warmed whole milk and let it sit for 20 minutes. Ideally, I recommend that you do this 20 minutes before you bring the strained yogurt out from the fridge.

Add the infused saffron milk and the powdered sugar to the strained yogurt.

Steps 9 and 10

Using a balloon whisk, mix the saffron infusion, powdered sugar and cardamom powder into the yogurt till the mixture is smooth and the ingredients are well incorporated.

Steps 11 and 12

Finally, add the mango puree to the yogurt mixture. Whisk well until the mango puree and the yogurt is combined and smooth.

Steps 13 and 14

Now, transfer this Shrikand to a fridge-safe container and keep refrigerated until ready to serve. I prefer storing this in my Pyrex.

Serving suggestions

This is best served chilled. Make sure that this is chilled for at least 4 hours before serving.
Add some chopped mangoes as a topping before serving.
Or sprinkle some saffron strands and pistachio slivers as a garnish before serving.

More Mango Recipes

two servings of mango shrikhand served in brown ceramic bowls placed on a wooden tray. Cardamom and saffron along with cut mangoes by the side.

Print Recipe

5 from 3 votes

Mango Shrikhand

This easy Mango Shrikhand comes together with minimal efforts but tastes delicious. This velvet like dessert is perfect for get-togethers or for brightening up any dull day.

Prep Time5

Straining and chilling time8

Course: Dessert

Cuisine: Indian, North Indian

Servings:

Calories: 108kcal

Equipment

1 Mixing bowl
1 double mesh strainer
1 cheesecloth or nut milk bag
1 Balloon whisk
1 small bowl
1 set measuring cups and spoons

Ingredients

26 oz Greek Yogurt 3 cups or 725 grams

For infusing the saffron

15 strands saffron
1 tbsp warmed whole milk
1/2 tsp ground cardamom
1/4 cup powdered sugar
14 oz Canned sweetened mango puree 1.5 cups or 400 grams

Instructions

Add the Greek yogurt in a cheese cloth or a nut milk bag.
Now, place this yogurt bag over a double mesh strainer.
Knot the bag tightly with a string and place the strainer over a deep mixing bowl.
There should be some gap between the mixing bowl and the strainer.
Now, place a heavy weight object over the yogurt bag.
Refrigerate this for 4 hours and allow the yogurt to strain completely.
When the yogurt has strained completely, you can see the whey collected in the mixing bowl.
The yogurt will now resemble something slightly thicker than cream cheese.
Add the powdered cardamom to the strained yogurt.
Mix the saffron strands with 1 tbsp warmed whole milk and let it sit for 20 minutes.
Ideally, I recommend that you do this 20 minutes before you bring the strained yogurt out from the fridge.
Add the infused saffron milk and the powdered sugar to the strained yogurt.
Using a balloon whisk, mix the saffron infusion, powdered sugar and cardamom powder into the yogurt till the mixture is smooth and the ingredients are well incorporated.
Finally, add the mango puree to the yogurt mixture.
Whisk well until the mango puree and the yogurt is combined and smooth.
Now, transfer this Shrikand to a fridge-safe container and keep refrigerated until ready to serve.

Notes

Use only fresh full fat or Greek yogurt to make this dish. Only these will yield creamy, smooth and luscious Aamrakhand.
A double mesh strainer will give you the best results. Use this while straining the yogurt.
Use a cheesecloth or a nut milk bag for straining your yogurt.
Refrigerate the yogurt while it strains. This helps prevent it from becoming sour.
While straining the yogurt, place the double mesh strainer over a deep glass bowl in which the whey can be collected. There should be some space between the bottom surface of the bowl and the strainer so that whey can be collected.
Straining the yogurt for a longer time will give you thick Shrikand. If you are using Greek yogurt, straining for 4 hours is enough. In case you are using home-set yogurt or regular full fat yogurt, please let the yogurt strain for 8 hours in the refrigerator.
It is important to powder the sugar finely. If the sugar is not ground to a smooth powder, it will not incorporate well with the strained yogurt.
Since I used sweetened mango puree, I used only 1/4 cup powdered sugar. If you prefer your Aamrakhand to be mildly sweet, you can skip the sugar altogether.
Nutrition values are provided here as a courtesy. Please consult a nutrition expert 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!

Healthier Batata Harra- Lebanese Potatoes

March 27, 2022 By anusha 5 Comments

Wondering what healthier Batata Harra is? Let your hair down and grab some tea because I am going to show you how to make this awesome Lebanese style potatoes that is a flavor bomb in every way imaginable. Batata Harra translates to spicy potatoes. Think of these as a delicious side or a filling potato salad. Either ways, believe me- you will not regret making a skillet full of these.

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I first learned came across this recipe in one of Ottolenghi’s books. Intrigued, I dug deeper and learned so much about this dish. My version is not the authentic version. Let me explain why.

Traditionally, this salad is made by deep frying potatoes. Over the years, people have come up with a roasted potato version and air fried potato version as well. But today, I am going to cut down that cooking time and use the good old skillet to make this otherwise oily dish a tad healthier.

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Ingredients

This dish calls for very basic pantry staples and lots of herbs. Can there be a middle eastern dish without fresh herbs? This recipe is no exception.

Olive oil

All good things begin with olive oil or so do I believe. Do you? Whether it is focaccia or Lebanese potatoes, a little olive oil goes a long way. For an amazing flavor, use good quality olive oil. I have just used regular olive oil and not EVOO.

Garlic

Potatoes and garlic are heavenly together. You will have to crush the garlic coarsely in a mortar and pestle for this recipe. The flavor is so intense and so different when compared to chopped garlic. Try it to believe it.

Seasonings

Some ground coriander, ground cumin, freshly ground black pepper and red chili flakes will go into this dish for flavor and fragrance. While some people add ground turmeric, I chose not to. You can add 3/4 tsp ground turmeric if you prefer.

Potatoes

I have used Granola potatoes for this dish. You can also use Yukon gold potatoes for making this. We will be cooking the potatoes in the Instant Pot and then chopping them into quarters for this dish.

Herbs

Batata Harra thrives on herbs. Fresh parsley and fresh cilantro, to be precise. If you do not have parsley, add double the amount of cilantro. In case you are not a cilantro fan, use finely chopped fresh dill leaves instead.

Lime juice

The lime juice adds a nice zing and tang to this dish and uplifts the herby flavors. Feel free to use lemon juice instead of lime juice if you do not have limes handy.

Shelf life, storage and make ahead

I will not recommend making this dish ahead of time. This is because the potatoes tend to lose their crispy texture as they cool down. However, you can make your prep easier by boiling the potatoes, peeling them and storing them in a covered air tight container in the fridge.

Leftovers keep well in the fridge for 2 days when stored in a covered air tight container. However, the potatoes lose their crispiness but still taste great. Warm them in the microwave just before serving.

Recipe Notes

Cooking potatoes right is crucial. Do not over cook the potatoes. Mushy potatoes will not hold shape while or after being tossed in the skillet.
Boil the potatoes on the stovetop if you do not have an Instant Pot. To do this, add water and salt to a 4 quart stock pot. Wash the potatoes well and halve them. Add them to the water and cook the potatoes till soft but firm. This can take roughly 15 minutes on medium flame.
Drain the potatoes well after they are cooked and make sure there is no water dripping from them. Water or moisture will not make the potatoes crispy.
Chop the potatoes into even sized quarters. This will help in even and fast cooking.
Wash and dry your herbs thoroughly. Any moisture from the herbs will make your potatoes mushy.
If you are using a cast iron skillet to make this dish, please make sure that the pan is well seasoned. This is because we will be adding lime juice at the end. Lime juice can mess with your seasoning.
Cook on medium heat to achieve an even crust around the edges of the potatoes.
Adjust chili flakes as per your preference. My chili flakes are very hot. Since I was serving this to a group of kids and adults, I kept them at a minimum. Add more if you enjoy spicy dishes.
As soon as you add the lime juice, turn off the heat and transfer the potatoes from the skillet to a bowl. This will prevent the potatoes acquiring a slight bitter after-taste.

Serving suggestions

This makes for a fantastic lunch when served with a light salad like Asian cucumber salad. Make this as a part of a mezze platter and serve it with dips like Baba Ganoush or this Tahini Dip.

Dietary Specifications

This dish is a naturally vegan and gluten free dish. Since this is a soy-free and nut free recipe, it is one of those dishes that can easily be served to most people.

Method

Instant Pot Potatoes

Wash and scrub 25 oz (700 grams) granola potatoes thoroughly. Halve the potatoes. To the inner pot of the instant pot, add 1.5 cups water and place an egg rack into it.

Place the halved potatoes on the egg rack. Ensure that the sealing ring has been inserted properly into the Instant Pot lid. Close the Instant Pot and turn the VALVE to SEALING.

Plug in the Instant Pot and press PRESSURE COOK MODE -HIGH PRESSURE and set the timer to 15 MINUTES. Wait for the cooking cycle to complete. Once cooking is complete, immediately do a quick pressure release by turning the VALVE to VENTING.

When done, remove the potatoes and peel them. Cut the peeled halves into 2 pieces and set aside.

Steps 1 and 2

Heat a cast iron skillet with 1.25 tbsp olive oil. When hot, add the garlic.

Steps 3 and 4

Saute the garlic till it turns a light golden color. Lower the heat and add the spices.

Steps 5 and 6

Add salt and cook the garlic, spices and salt mixture on low heat for 30 to 40 seconds.

Steps 7 and 8

When the spices are cooked, add the potatoes.

Steps 9 and 10

Toss the potatoes to make sure the spice mixture coats it evenly. Immediately tip in the finely chopped parsley.

Steps 11 and 12

Add the finely chopped cilantro next and toss everything gently. The herbs and potatoes must be evenly incorporated with each other. As we mix, the herbs will wilt and shrink completely.

Steps 13 and 14

Continue to cook on low heat until the potatoes are crispy and golden around the edges. This takes about 8 minutes. When done, add the freshly cracked black pepper and mix gently.

Steps 15 and 16

Now add the lime juice. Mix gently, making sure not to break the potatoes. Immediately transfer the potatoes from the skillet to a bowl.

And that is it. Our Lebanese potatoes are now ready.

More Potato Recipes

Lebanese batata harra served in a black bowl with Balila and Shirazi salad.

Print Recipe

5 from 3 votes

Batata Harra

Spicy Lebanese potatoes flavored with loads of herbs and zesty lime juice. This is a great side and can also make for a fantastic potato salad. Enjoy this naturally vegan and gluten free dish as a part of a mezze platter as well.

Prep Time8

Cook Time30

Course: Appetizer, Salad

Cuisine: Middle eastern

Servings:

Calories: 340kcal

Equipment

1 6 quart Instant Pot
1 egg rack or steamer basket
1 10 inch cast iron skillet
1 Spatula
1 set measuring cups and spoons

Ingredients

For Instant Pot Potatoes

1.5 cups water
25 oz Granola potatoes

For Batata Harra

1.5 tbsp olive oil
6 garlic cloves crushed after peeling
1 tsp ground cumin
1.5 tsp ground coriander
2 tsp red chili flakes
2 tsp salt or to taste
25 oz Boiled and peeled potatoes
3/4 cup finely chopped parsley
3/4 cup finely chopped cilantro
2 tbsp freshly squeezed lime juice

Instructions

Instant Pot Potatoes

Wash and scrub 25 oz (700 grams) granola potatoes thoroughly.
Halve the potatoes.
To the inner pot of the instant pot, add 1.5 cups water and place an egg rack into it.
Place the halved potatoes on the egg rack.
Ensure that the sealing ring has been inserted properly into the Instant Pot lid.
Close the Instant Pot and turn the VALVE to SEALING.
Plug in the Instant Pot and press PRESSURE COOK MODE -HIGH PRESSURE and set the timer to 15 MINUTES.
Wait for the cooking cycle to complete.
Once cooking is complete, immediately do a quick pressure release by turning the VALVE to VENTING.
When done, remove the potatoes and peel them.
Cut the peeled halves into 2 pieces and set aside.

Making Batata Harra

Heat a cast iron skillet with 1.25 tbsp olive oil. When hot, add the garlic.
Saute the garlic till it turns a light golden color. Lower the heat and add the spices.
Add salt and cook the garlic, spices and salt mixture on low heat for 30 to 40 seconds.
When the spices are cooked, add the potatoes.
Toss the potatoes to make sure the spice mixture coats it evenly. Immediately tip in the finely chopped parsley.
Add the finely chopped cilantro next and toss everything gently. The herbs and potatoes must be evenly incorporated with each other. As we mix, the herbs will wilt and shrink completely.
Continue to cook on low heat until the potatoes are crispy and golden around the edges. This takes about 8 minutes. When done, add the freshly cracked black pepper and mix gently.
Now add the lime juice. Mix gently, making sure not to break the potatoes. Immediately transfer the potatoes from the skillet to a bowl.
And that is it. Our Lebanese potatoes are now ready.

Notes

Cooking potatoes right is crucial. Do not over cook the potatoes. Mushy potatoes will not hold shape while or after being tossed in the skillet.
Boil the potatoes on the stovetop if you do not have an Instant Pot. To do this, add water and salt to a 4 quart stock pot. Wash the potatoes well and halve them. Add them to the water and cook the potatoes till soft but firm. This can take roughly 15 minutes on medium flame.
Drain the potatoes well after they are cooked and make sure there is no water dripping from them. Water or moisture will not make the potatoes crispy.
Chop the potatoes into even sized quarters. This will help in even and fast cooking.
Wash and dry your herbs thoroughly. Any moisture from the herbs will make your potatoes mushy.
If you are using a cast iron skillet to make this dish, please make sure that the pan is well seasoned. This is because we will be adding lime juice at the end. Lime juice can mess with your seasoning.
Cook on medium heat to achieve an even crust around the edges of the potatoes.
Adjust chili flakes as per your preference. My chili flakes are very hot. Since I was serving this to a group of kids and adults, I kept them at a minimum. Add more if you enjoy spicy dishes.
As soon as you add the lime juice, turn off the heat and transfer the potatoes from the skillet to a bowl. This will prevent the potatoes acquiring a slight bitter after-taste.
Instant pot timings vary based on the geographic location. Air fryer timings may vary based on the model, brand and capacity.
Nutritional values provided here are a rough guide and given as a courtesy.

For Instant Pot & Air Fryer Recipes

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

Disclaimer

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

Nutrition

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

Hummus Balila – Lebanese Warm Chickpeas

March 25, 2022 By anusha 7 Comments

Balila is a rustic Lebanese chickpea salad. You can even think of it as an appetizer. With just 6 ingredients that are readily available in the pantry, you can make this healthy and nutrient dense salad in a few simple steps. We love middle eastern food at home. My daughter is a huge fan of falafels and I am not complaining one bit. When I served this salad, she loved it so much that she rated this as a 10 star recipe. That good, trust me!

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This recipe is also referred to as Hummus Balila. In Lebanese, Hummus refers to chickpeas. Traditionally, they make this salad by hydrating dried chickpeas and then cooking the chickpeas till soft and buttery.

This method is a bit time consuming. I chose to cook the hydrated chickpeas in my Instant Pot since this is easier and takes minimal effort.

Ingredients

Chickpeas

I have been using dried chickpeas for years now. Not only is it economical but also healthier since there is no added chemicals or preservatives in this. For this recipe too, I used dried chickpeas after hydrating them for 8 hours.

If you are new to the concept of hydrating legumes, I suggest that you begin by soaking them for at least 8 hours. I prefer to do this overnight. Soaking legumes have so many benefits. It makes digestion easier and reduces bloating and flatulence.

But in case you do not have dried chickpeas or you are in a pinch, then you can use canned chickpeas. To use canned chickpeas in this recipe, drain the chickpeas in a colander and rinse them under water once. Cook canned chickpeas on low heat for 20 minutes until soft and buttery. More details about this have been included in the recipe card.

Garlic

This salad is a rustic dish that does not involve sophisticated chopping or prep. We will be crushing the garlic coarsely in a mortar and pestle for this dish.

Cumin

Any middle eastern dish is incomplete without this earthy spice. Apart from flavor, it also has other benefits. It helps in digestion and is a great anti-inflammatory spice. So try and include some cumin in your diet every day.

Olive oil

It is absolutely necessary to use olive oil for this salad. No other oil will work as well as some good quality extra virgin olive oil.

Lime juice

Freshly squeezed lime juice brings to this dish a freshness and fragrance that is quite impossible to resist. I love my salad a bit tangier and so I even add some extra to my own bowl.

Salt

If you are using canned chickpeas, please keep a tab on the salt you add. In case you are using dried chickpeas like me, you can add the amount of salt mentioned in the recipe card.

Serving suggestions

A good Balila should be served with all sorts of trimmings. To make this a wholesome and nutritious meal, you will need onions, cucumbers, tomatoes, radishes, lots of fresh parsley & mint along with some pita bread.

I had made some Shirazi salad the day I made this dish. So I chose to serve this with that salad and pita bread.

Recipe Notes

Hydrate the chickpeas for longer to reduce the cooking time.
Overcook the chickpeas. This dish needs them to be soft, buttery and almost melt-in-the-mouth.
Do not add salt while cooking the chickpeas. Salt does not allow the chickpeas to become soft.
It is a soupy dish. Reserve 1 cup of the water you used to cook the chickpeas, This adds a wonderful flavor to the salad. Or use plain water.
Using canned chickpeas- if you are using canned chickpeas, allow them to cook on low heat for 20 minutes until they are soft. You will need 3 to 4 cups water to cook 2 cans of canned chickpeas that have been drained.

Method

Prep the chickpeas

Wash 1.5 cups dried chickpeas in a colander. Add them to a large bowl and soak them in 6 to 8 cups water for 8 hours.

Instant Pot Chickpeas

After 8 hours, drain the chickpeas in a colander. Rinse them under water twice. Add the hydrated chickpeas to the inner pot of the instant pot. Add 6 cups water. Stir well.

Ensure that the sealing ring has been fitted properly into the Instant Pot lid. Place the inner pot into the Instant Pot. Plug in the Instant Pot and close it. Turn the VALVE TO SEALING.

PRESS PRESSURE COOK MODE- HIGH and set the timer to 20 MINUTES. Wait for the cooking cycle to complete. When done, allow the pressure to release naturally.

When the natural pressure release is complete, open the lid and reserve 1 cup of the water used for cooking the chickpeas. Now drain the remaining water and set the chickpeas aside.

Making the salad

Heat a pan with olive oil. When the oil is hot, add the crushed garlic and toss the garlic around for 30 to 40 seconds.

Immediately, tip in the cooked chickpeas and mix well.

Add the ground cumin and salt. Stir well to combine. Add the reserved water or 1 cup of plain water.

Mash the chickpeas once or twice with a potato masher.

Cover the pan and allow to cook on medium heat for 10 minutes. Stir in the lime juice and immediately turn off the heat. Our salad is now ready.

Canned chickpeas

Heat a pan with olive oil. Add the crushed garlic and toss for 20 to 30 secs. Drain the canned chickpeas in a colander and rinse under water once. Add the drained and rinsed chickpeas to the pan. Pour 1 cup water to the pan and add ground cumin and salt.

Stir well and mix. Close the pan and continue to cook for 20 minutes on low heat until the chickpeas are soft and buttery. Once done, open the pan and mash the chickpeas once or twice with a potato masher. Tip in the lemon juice and mix well. Turn off the heat immediately and serve hot.

More Chickpea Recipes

hummus balila served in a wooden bowl with pita bread and shirazi salad

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5 from 5 votes

Balila

Balila or Hummus Balila is a rustic Lebanese chickpeas salad that makes for a wholesome and nutritious meal.

Prep Time8

Cook Time30

Course: Salads

Cuisine: Middle eastern

Servings:

Calories: 830kcal

Equipment

1 6 quart Instant Pot
1 Colander
1 set measuring cups and spoons
1 Pan
1 Slotted ladle

Ingredients

For soaking the chickpeas

1.5 cups dried chickpeas
6 to 8 cups water

For the Instant Pot Chickpeas

3 cups hydrated chickpeas
6 cups water

For the salad

1 tbsp extra virgin olive oil
3 crushed garlic cloves
3 cups cooked chickpeas or drained canned chickpeas please refer blog post for more details
2 tsp ground cumin
1 tsp salt or to taste
1.5 tbsp freshly squeezed lime juice

Instructions

Prep the chickpeas

Wash 1.5 cups dried chickpeas in a colander.
Add them to a large bowl and soak them in 6 to 8 cups water for 8 hours.

Instant Pot Chickpeas

After 8 hours, drain the chickpeas in a colander.
Rinse them under water twice.
Add the hydrated chickpeas to the inner pot of the inner pot.
Add 6 cups water. Stir well.
Ensure that the sealing ring has been fitted properly into the Instant Pot lid.
Place the inner pot into the Instant Pot.
Plug in the Instant Pot and close it. Turn the VALVE TO SEALING.
PRESS PRESSURE COOK MODE- HIGH and set the timer to 20 MINUTES.
Wait for the cooking cycle to complete.
When done, allow the pressure to release naturally.
When the natural pressure release is complete, open the lid and reserve 1 cup of the water used for cooking the chickpeas.
Now drain the remaining water and set the chickpeas aside.

Making the salad

Heat a pan with olive oil.
When the oil is hot, add the crushed garlic and toss the garlic around for 30 to 40 seconds.
Immediately, tip in the cooked chickpeas and mix well.
Add the ground cumin and salt.
Add the reserved water or 1 cup of plain water.
Mash the chickpeas once or twice with a potato masher.
Stir well to combine.
Cover the pan and allow to cook on medium heat for 10 minutes.
Stir in the lime juice and immediately turn off the heat.

Canned chickpeas

Heat a pan with olive oil.
Add the crushed garlic and toss for 20 to 30 secs.
Drain the canned chickpeas in a colander and rinse under water once.
Add the drained and rinsed chickpeas to the pan.
Pour 1 cup water to the pan and add ground cumin and salt.
Stir well and mix.
Close the pan and continue to cook for 20 minutes on low heat until the chickpeas are soft and buttery.
Once done, open the pan and mash the chickpeas once or twice with a potato masher.
Tip in the lemon juice and mix well.
Turn off the heat immediately 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!

5-Minute Tahini Yogurt Sauce

March 24, 2022 By anusha 6 Comments

Yep. You read that right. This Tahini yogurt sauce takes just 5 minutes and screams summer in every way imaginable. If you love middle eastern food, you must love Tahini as well. Tahini is not just great in terms of taste but is also a nutrient dense condiment. Store bought Tahini comes together with other magical ingredients like cumin to make for a nutty and tangy sauce in this recipe.

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Ingredients

When I am short of time but want to rock that dinner party or that potluck lunch, I turn to this sauce. This has been my trusted ally for years now. I discovered Tahini about a decade back in a small nondescript gourmet store in Baroda.

What is Tahini?

For the uninitiated, this is just ground sesame seeds. Yep. Just that. Authentic Tahini has just this one ingredient. Contrary to what many think, there is no oil added to it. The oil that floats on the top of a bottle of tahini is something that happens naturally.

Sesame seeds tend to release oil just like peanuts and other nuts. This oil separates from the ground paste after some time. That is about it. Tahini, also called Tahina in some places, can be made with both black and white sesame seeds.

Black sesame seeds are nuttier and have a slightly more pronounced bitter taste when compared to the white sesame seeds. If you are a Tahini noob, I suggest that you start with white sesame based tahini.

For this recipe, I have used store-bought tahini that has been made with white sesame seeds. You should be able to find tahini in Asian stores or in middle eastern grocery stores. Places like Trader Joe’s and Whole Foods also carry this.

Yogurt

We need silky smooth yogurt for this sauce. Thick whole milk yogurt works best. You can also use Greek yogurt instead.

Garlic

Once a garlic fan, always a garlic fan. All in agreement, say aye. This sauce is incomplete without garlic. I have used garlic powder. When I used fresh garlic cloves, I found that they overpower the tahini flavor. However, garlic powder blends in beautifully with just the right amount of garlicky flavor.

Cumin

The reason why I love Mexican food and middle eastern food is because both are so similar to Indian food. Cumin is a commonly used spice in all the three cuisines and rightly so.

In this particular recipe, cumin imparts an earthy flavor that is refreshing with that slightly bitter tahini and tangy yogurt.

Red paprika

This one needs no introduction, does it? I wanted the dip to be a bit spicy and opted to add red paprika at the last minute. Little did I know that I would be blown away by the end result. If you want a mildly spicy sauce, I recommend using sweet paprika instead of regular red paprika.

Lemon juice

Lemon juice does some kind of magic to this sauce. The zesty citrus flavor balances the bitterness.

Parsley

Can a middle eastern dish exist without parsley? It is what is cilantro to Mexican food. I added a very small amount of finely chopped parsley for this sauce. It is optional but highly recommended.

Different ways to use this sauce

This nutty sauce makes for a fantastic dressing in salads. Try it with bulgur based salads or roasted veggies salads. Either ways, it is just one thing- YUMM.
You can serve this as a part of a Mezze platter along with other dips and sauces. An ideal combination will be this sauce, Baba Ganoush and Muhammara.
In wraps– drizzle them over on the filling, roll it up and dig in.
Between burgers– yep. That good. This sauce is especially good with plant based meat burgers.
This sauce pairs well with kebabs and Tikkis apart from falafels.

Recipe notes

Tahini is a thick paste. This takes a while to blend well with other ingredients. For this reason, I recommend using a high speed blender. I made this sauce in my Ninja blender and it was done in less than a minute.
The yogurt should not be too sour. Freshly set thick yogurt works best. Or you can also use Greek yogurt. I love Chobani’s plain Greek yogurt. Recently, I made this sauce with the low fat Greek yogurt from Chobani and it was not disappointing at all.
Do not add the parsley while blending the other ingredients. If the parsley is added while blending, the sauce will have a dominant parsley taste. Instead, add it at the end after the sauce has been blended.
Keep this sauce chilled in the fridge until ready to serve. When left out in room temperature, it tends to water down and become sour since we add yogurt.

Make ahead, Shelf life and storage

Planning to serve this at a party? You can make this sauce 2 days ahead of time. Just make sure to store it in an air tight container in the fridge. Always use a clean dry spoon to serve this sauce. This sauce keeps well in the fridge for 4 days.

I will not recommend freezing this sauce since the texture becomes completely different after thawing it.

Vegan Tahini Yogurt Sauce

The only ingredient that makes this non vegan is the yogurt. This can easily be made to suit vegans by swapping the regular yogurt with coconut yogurt or cashew yogurt.

When choosing vegan yogurt for this recipe, pick an unsweetened vegan yogurt that has no flavors added.

Method

Since this is a very straightforward recipe which just involves blending stuff, I have not included step by step pictures.

To a blender jar, add 1/2 the yogurt, tahini ,garlic powder, ground cumin, red paprika, salt and lemon juice. Blend till it is smooth. Now, add the remaining yogurt and blend once again till the mixture is smooth and creamy.

When done, transfer to a bowl. Stir in the finely chopped parsley and keep chilled until ready to serve.

More Dips and Sauces

easy 5 minute tahini yogurt sauce served in a small black dip bowl with falafel

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5 from 5 votes

5 minute tahini yogurt sauce

This sauce is just what you need for summer and for pretty much every get together. 5 minutes is all you need to whip up this creamy, nutty and tangy sauce that makes for a fantastic salad dressing as well.

Prep Time5

Course: Accompaniment, Dip

Cuisine: Middle eastern

Servings: cups

Equipment

1 set of measuring cups and spoons
1 high speed blender

Ingredients

2 cups Whole milk yogurt Please refer the blog post for more details.
1/4 cup Tahini
2 tsp Garlic powder
1 tsp Ground cumin
1 tbsp Freshly squeezed lemon juice
3/4 tsp Red paprika
1/2 tsp Sea salt or to taste
1 tbsp finely chopped parsley

Instructions

To a blender jar, add 1/2 the yogurt, tahini ,garlic powder, ground cumin, red paprika, salt and lemon juice.
Blend till it is smooth.
Now, add the remaining yogurt and blend once again till the mixture is smooth and creamy.
When done, transfer to a bowl.
Stir in the finely chopped parsley and keep chilled until ready to serve.

Notes

Tahini is a thick paste. This takes a while to blend well with other ingredients. For this reason, I recommend using a high speed blender. I made this sauce in my Ninja blender and it was done in less than a minute.
The yogurt should not be too sour. Freshly set thick yogurt works best. Or you can also use Greek yogurt. I love Chobani’s plain Greek yogurt. Recently, I made this sauce with the low fat Greek yogurt from Chobani and it was not disappointing at all.
Do not add the parsley while blending the other ingredients. If the parsley is added while blending, the sauce will have a dominant parsley taste. Instead, add it at the end after the sauce has been blended.
Keep this sauce chilled in the fridge until ready to serve. When left out in room temperature, it tends to water down and become sour since we add yogurt.

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!

Cilantro Lime Rice- Instant Pot & Stovetop

March 15, 2022 By anusha Leave a Comment

Cilantro lime rice needs no introduction to anyone who is a fan of Mexican food. This versatile dish can be eaten just on its own or used as a base for a Burrito bowl. If you want to go down the wrap route, then, it works well in wraps as well. In this post, I will walk you through how to make this popular dish in the Instant pot and on the stove top.

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5 reasons to make this from scratch

This is a naturally gluten-free recipe.
You can easily double or triple this, especially if you are making it in the Instant Pot.
Leftovers can be frozen and this is such a win in terms of meal planning. Yay to more “Mexican for weekday dinners” kind of feeling here.
This recipe is vegan-friendly.
And you can use this in so many ways.

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Ingredients

Oil or butter

For a richer tasting rice, you can use 1 tbsp butter. But any neutral flavored vegetable oil or light olive oil works well in this recipe.

Onions and garlic

I recommend white onions for this rice. These have a milder flavor and do not affect the color and appearance of the dish. My family prefers this to be whitish. Personally, I feel purple or red onions are a bit too strong for this dish since we want the cilantro to shine through.

Basmati rice

We love long-grained aromatic Basmati for all our Mexican dishes. The flavor and texture is just perfect for Burritos and other one pot rice dishes as well. The recipe here states the timings and cooking settings for Basmati only. Please do not substitute with other kinds of rice since the timings vary, especially if you are cooking this in the Instant Pot.

Vegetable stock

Here comes the secret ingredient to making this a flavor bomb. Vegetable stock adds so much character (for lack of a better word) to this dish. You can always use water but I recommend stock.

Cilantro

Yes. Mexican food is incomplete without this delicate herb. You need lots of fresh cilantro for this recipe. There is no substitute for this.

Lime juice

Here is the thing. Please do not use lemon juice for this recipe. Nope. Lemon and lime have different flavors. Lemon has a hint of sweet and limes, on the other hand, are sourer and have a slight bitter aftertaste. And it has got lime in its name for a reason, y’all!

Make ahead, shelf life & storage

Planning to host a taco or Burrito party? Make this easy rice one day in advance. Allow it to cool completely and store in the fridge in an air tight container.

To serve, leave the rice out at room temperature for 30 minutes. Reheat it in the microwave and serve. To prevent the rice from drying out, place a cup of water in a microwave safe cup along with the rice box in the microwave.

Shelf life

Leftover rice can be stored in an air tight container for 3 days in the fridge.

Freezing

To freeze this rice, divide into 2 cup portions and transfer to a freezer safe container. Label and freeze for up to 2 months. Thaw the rice overnight in the fridge and then reheat in the microwave before serving.

Recipe Notes

There are many recipes that call for using garlic in this dish. I skipped it since I wanted the cilantro and lime to shine through. If desired, you can add 1 tsp grated garlic.
Do not soak the rice for longer than 10 minutes. Longer soaking time means mushy rice.
Use only leaves and tender stems of the cilantro. Chop off 2 inches from the base of the stem and use the remaining.
1 cup of uncooked Basmati rice yields 3 to 3.5 cups cooked rice. If you plan to double the recipe, you can use this as a rough guide to estimate your quantity.
Use limes that are fresh and juicy. While some recipes call for adding lime zest, I find that doing this gives a very slight bitter after taste to the rice, especially after reheating leftovers. So I recommend that you skip it.

FAQs

Is cilantro lime rice spicy?

No. This is a spice-free dish. So, it is also kid-friendly.

What does Chipotle put in their lime rice?

Apart from the ingredients mentioned here, Chipotle adds bay leaves and garlic. You can add 1 bay leaf for the quantity mentioned here.

Is this vegan and gluten-free?

Since this recipe uses no dairy, it is vegan. And rice is a naturally gluten-free grain. So this is gluten free as well.

How to reheat cilantro lime rice?

Microwaving is the best way to reheat leftover rice. I recommend microwaving on high in short bursts of 30 second intervals. Place a cup of water in the microwave along with the box of rice. The water will heat up and steam. This steam will prevent the rice from becoming dry and brittle while it is being reheated.

Serving Suggestions

We love this as the base for our Burrito bowls. I will be sharing the recipe for all the trimmings for a Burrito bowl soon. Stay tuned.

Method

In the Instant Pot

Prep work

Place rice in a colander. Wash the rice thoroughly. Transfer to a mixing bowl. Add 2.5 cups water and allow it to soak for 10 minutes. Start a kitchen timer to keep an eye on the time. While the rice soaks, chop the onions and assemble the other ingredients.

Steps 1 & 2

Insert the inner pot into the Instant Pot, plug in and press SAUTE MODE- NORMAL for 7 minutes. Add oil and wait for the display to read HOT. When it reads HOT, add the finely chopped onions and mix well. If you are adding garlic and bay leaf, please add them at this stage.

Steps 3 & 4

Add salt to taste and sauté the onions till they are soft. It is important not to let the onions brown.

Steps 5 & 6

Drain the soaked Basmati rice and add to the pot. Mix and sauté for 30 seconds. We are toasting the rice here for additional flavor. Again, please do not let the rice change color. After 30 seconds, add the 1.25 cups of vegetable stock. Stir well to combine.

Steps 7 & 8- Instant Pot Cooking Time & Mode

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 MODE- LOW PRESSURE and set the timer to 3 MINUTES. Allow the cooking cycle to complete. When done, wait for the pressure to release naturally. After natural pressure release, open the lid and allow the rice to sit uncovered for 3 minutes.

Steps 9 & 10

After 3 minutes, add the finely chopped cilantro leaves and lime juice.

Step 11 & 12

Gently mix using a wooden ladle or a silicon spatula. After mixing, let it sit undisturbed for 5 minutes before serving. The rice absorbs the cilantro and lime flavors during this time.

Just look at how fluffy and beautiful those grains of rice look!

Stove top method

Heat a 5 quart Dutch oven or a similar heavy bottomed pan with oil. Add the onions and salt. Mix and sauté them till the onions are soft and translucent. Drain the soaked rice and add it to the pot. Mix well and toast the rice for 30 to 40 secs. Add the stock now and stir well to combine.

Cook till the rice is tender and has absorbed the water fully. This takes about 10 minutes on medium heat. When done, take the pan off the heat, add the finely chopped cilantro leaves and lime juice. Mix gently, taking care not to break the rice grains. Let it sit for 10 minutes before serving.

More Rice Recipes

Mexican style cilantro lime rice served in a black dish with guacamole, tortilla chips and other condiments at the background.

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No ratings yet

Cilantro Lime Rice

This Mexican dish is simply amazing in terms of flavor and taste. With just 6 ingredients, this vegan and gluten free rice is a winner in the kitchen in every way.

Prep Time10

Cook Time10

Course: Main Course, Mains

Cuisine: Mexican

Servings: people

Calories: 296kcal

Equipment

1 6 quart Instant Pot or a heavy bottomed pan if cooking on the stovetop
1 ladle
1 set measuring cups and spoons

Ingredients

1 tbsp light olive oil or similar neutral flavored vegetable oil
1 cup finely chopped white onions read recipe notes for more information
1 cup Basmati rice
1 tsp Salt or to taste
1.25 cups vegetable stock
1/2 cup tightly packed finely chopped fresh cilantro leaves
2 tbsp lime juice

Instructions

Place rice in a colander.
Wash the rice thoroughly.
Transfer to a mixing bowl.
Add 2.5 cups water and allow it to soak for 10 minutes.
Start a kitchen timer to keep an eye on the time.
Insert the inner pot into the Instant Pot, plug in and press SAUTE MODE- NORMAL for 7 minutes.
Add oil and wait for the display to read HOT.
When it reads HOT, add the finely chopped onions and mix well.
Add salt to taste and saute the onions till they are soft and translucent.
It is important not to let the onions brown.
Drain the soaked Basmati rice and add to the pot.
Mix and saute for 30 seconds.
Please do not let the rice change color.
After 30 seconds, add the 1.25 cups of vegetable stock.
Stir well to combine.

Instant Pot Cooking Time & Mode

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 MODE- LOW PRESSURE and set the timer to 3 MINUTES.
Allow the cooking cycle to complete.
When done, wait for the pressure to release naturally.
After natural pressure release, open the lid and let it sit uncovered for 3 minutes.
After 3 minutes, add the finely chopped cilantro leaves and lime juice.
Gently mix using a wooden ladle or a silicon spatula.
After mixing, let it sit undisturbed for 5 minutes before serving.
The rice absorbs the cilantro and lime flavors during this time.
Serve hot with desired accompaniments.

Stove top method

Heat a 5 quart Dutch oven or a similar heavy bottomed pan with oil.
Add the onions and salt. Mix and saute them till the onions are soft and translucent.
Drain the soaked rice and add it to the pot. Mix well and toast the rice for 30 to 40 secs.
Add the stock now and stir well to combine.
Cook till the rice is tender and has absorbed the water fully.
This takes about 10 minutes on medium heat.
When done, take the pan off the heat, add the finely chopped cilantro leaves and lime juice.
Mix gently, taking care not to break the rice grains.
Let it sit for 10 minutes before serving.

Notes

There are many recipes that call for using garlic in this dish. I skipped it since I wanted the cilantro and lime to shine through. If desired, you can add 1 tsp grated garlic.
Do not soak the rice for longer than 10 minutes. Longer soaking time means mushy rice.
Do not let the onions brown while sautéing them. When they become brown, the color of the rice changes to an unsightly light brown.
Use only leaves and tender stems of the cilantro. Chop off 2 inches from the base of the stem and use the remaining.
1 cup of uncooked Basmati rice yields 3 to 3.5 cups cooked rice. If you plan to double the recipe, you can use this as a rough guide to estimate your quantity.
Use limes that are fresh and juicy. While some recipes call for adding lime zest, I find that doing this gives a very slight bitter after taste to the rice, especially after reheating leftovers. So I recommend that you skip it.
Instant pot timings may vary based on geographical location.
Nutritional values are provided here as a courtesy and are only a rough estimate.

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.

Air Fryer Aloo Tikki Recipe

March 13, 2022 By anusha 8 Comments

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

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

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Pro Tips

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

Method

Prep Work

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

Making the Tikki mixture

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

Shaping the Tikkis

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

Air fryer temperature and settings

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

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

Oven Method

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

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

Stovetop Method

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

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

More Rice Recipes

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

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5 from 7 votes

Aloo Tikki

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

Prep Time10

Cook Time30

Course: Appetizer, Snacks

Cuisine: Indian

Servings: pieces

Calories: 58kcal

Equipment

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

Ingredients

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

Instructions

Prep Work

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

Making the Tikki mixture

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

Oven Method

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

Stovetop Method

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

Notes

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

For Instant Pot & Air Fryer Recipes

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

Disclaimer

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

Nutrition

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

Air Fryer Broccoli With Chili Crisp

March 11, 2022 By anusha 7 Comments

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

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

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Lao Gan Ma- Spicy Chili Crisp

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

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

5 ways to use Lao Gan Ma Chili Crisp

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

Ingredients

I have just used two ingredients for this recipe.

Broccoli

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

Lao Gan Ma Chili crisp

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

Lemon juice

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

Substitutes for Chili Crisp

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

Expert tips

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

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

Shelf life, Make ahead and Storage

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

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

Recipe Notes

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

Method with pictorial

Prep Work

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

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

Tossing the broccoli

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

Air frying

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

Air fryer timings

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

Oven roasted broccoli

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

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

More Ways To Cook Broccoli

broccoli tossed with chili crisp air fried till crisp

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5 from 7 votes

Air fryer broccoli with spicy chili crisp

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

Prep Time10

Cook Time8

Course: Appetizer, Snack

Cuisine: International

Servings:

Calories: 82kcal

Equipment

1 Air fryer
1 Mixing bowl
1 set of measuring spoons

Ingredients

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

Substitutes for Spicy Chili Crisp

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

Instructions

Prep Work

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

Tossing the broccoli

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

Air frying

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

Air fryer timings

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

Oven roasted broccoli

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

Notes

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

For Instant Pot & Air Fryer Recipes

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

Disclaimer

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

Nutrition

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

You can also follow us on FACEBOOK, PINTEREST and INSTAGRAM for delicious tidbits everyday.

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Avocado Toast- 4 ways (Vegan)

March 10, 2022 By anusha 7 Comments

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

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

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

Ingredients

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

Bread

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

Smashed avocado

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

Vegetables

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

Condiments

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

Method

Make the base

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

Toast the bread

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

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

Korean Style Avo Toast

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

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

Cucumber, Olive and Mint Avo Toast

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

Za’atar Avo Toast

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

Pesto Avo Toast

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

Variations

Low carb avocado toast

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

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

Other variations

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

Recipe Notes

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

Serving Suggestions

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

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

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Sweet Potato And Chickpeas Curry

February 26, 2022 By anusha Leave a Comment

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

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

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Ingredients

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

Garlic+Onions

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

Ginger Garlic Paste

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

Ground spices

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

Tomatoes

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

Liquids

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

Sweet potatoes

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

Chickpeas

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

Coconut milk

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

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

Lemon juice

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

Cilantro

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

Shelf life and storage

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

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

Variations

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

Recipe Notes

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

Method

Prep

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

In the Instant Pot

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

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

Instant Pot Timings and Mode

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

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

Stovetop method

Water saute

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

Cooking sweet potatoes

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

Finishing

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

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

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Sweet Potato and chickpeas curry

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

Prep Time10

Cook Time10

Instant Pot Pressure Building Time15

Course: Mains

Cuisine: Fusion, International

Servings: people

Equipment

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

Ingredients

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

Instructions

Prep

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

In the Instant Pot

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

Instant Pot Timings and Mode

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

Notes

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

For Instant Pot & Air Fryer Recipes

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

Disclaimer

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

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

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Palak Khichdi- Instant Pot & Stove Top

February 14, 2022 By anusha 5 Comments

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

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

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

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Ingredients

Ghee

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

Whole spices

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

Lahsooni Palak Kichdi

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

Onions+ ground spices

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

Rice

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

Moong

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

Spinach and peas

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

Water

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

Variations

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

Serving Suggestions

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

Palak Kichdi for Babies

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

Recipe Notes

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

Method

Prep work

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

Instant Pot Palak Khichdi (No Oil)

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

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

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

Once done, serve piping hot with pickles and Papads.

Pressure Cooker Palak Dal Kichdi

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

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

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

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

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

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4 from 1 vote

Palak Khichdi

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

Prep Time15

Cook Time10

Course: Main Course, Mains

Cuisine: Indian, North Indian

Servings: persons

Calories: 310kcal

Equipment

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

Ingredients

For soaking rice and lentils

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

For the Spinach Kichdi

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

Instructions

Prep work

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

Instant Pot Palak Khichdi (No Oil)

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

Pressure Cooker Palak Dal Kichdi

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

Notes

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

For Instant Pot & Air Fryer Recipes

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

Disclaimer

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

Nutrition

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

More Instant Pot Rice Recipes

Vegan Ranch Dip

February 10, 2022 By anusha Leave a Comment

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

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

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

Ingredients

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

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

Shelf life and storage

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

Serving suggestions

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

Recipe Notes

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

Method

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

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5 from 1 vote

Vegan Ranch Dip

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

Prep Time10

Course: Accompaniment, Dip

Cuisine: American

Servings: cups

Calories: 132kcal

Equipment

1 high speed blender

Ingredients

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

Instructions

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

Notes

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

For Instant Pot & Air Fryer Recipes

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

Disclaimer

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

Nutrition

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

More Dips For Super Bowl

Falafel- Stovetop, Air Fryer & Oven

February 9, 2022 By anusha 4 Comments

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

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

So, what is a falafel?

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

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Ingredients

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

Chickpeas

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

Herbs

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

Spices

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

Onions and garlic

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

Baking soda

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

Oil

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

Variations

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

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

Tips to make the best falafels ever

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

Serving suggestions

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

Shelf life and Freezing

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

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

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

How to freeze fried falafels?

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

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

Shelf life

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

Method

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

First process- making the mixture

Hydrating the chickpeas

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

Grinding the mixture

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

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

Refrigerating the mixture

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

Adding onions and baking powder

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

Shaping the balls

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

Deep-frying

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

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

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

Air fryer falafels

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

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

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

Baked Falafels

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

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

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

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

Print Recipe

5 from 1 vote

Falafel

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

Prep Time8 20

Cook Time30

Chilling time1

Course: Snack

Cuisine: Middle eastern

Servings: falafels

Calories: 62kcal

Equipment

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

Ingredients

For hydrating the chickpeas

2 cups dry chickpeas
7 cups water

Other spices and herbs

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

For deep frying

1.5 cups vegetable oil

Instructions

Hydrating the chickpeas

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

Grinding the mixture

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

Refrigerating the mixture

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

Shaping the balls

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

Deep-frying

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

Air fryer falafels

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

Baked Falafels

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

Notes

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

For Instant Pot & Air Fryer Recipes

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

Disclaimer

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

Nutrition

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

How to fix homemade falafel mix fails?

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

Why won’t the mixture hold its shape?

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

Why did the shaped balls disintegrate in the hot oil?

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

Falafel with canned chickpeas

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

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

In the oven

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

Air frying

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

More Chickpea Recipes

Chocolate Mint Truffles

February 8, 2022 By anusha Leave a Comment

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

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

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

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Ingredients

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

Shelf life and storage

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

Recipe Notes

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

Method

Melting the chocolate

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

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

Adding flavors

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

Chilling time

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

Shaping the truffles

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

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

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Chocolate Mint Truffles

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

Prep Time30

Cook Time10

Chilling Time6

Course: Dessert

Cuisine: International

Servings: truffles

Calories: 164kcal

Equipment

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

Ingredients

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

For rolling

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

Instructions

Melting the chocolate

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

Adding flavors

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

Chilling time

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

Shaping the truffles

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

Notes

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

For Instant Pot & Air Fryer Recipes

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

Disclaimer

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

Nutrition

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

More Chocolatey Treats

Jalapeno Poppers Air fryer & Oven

February 7, 2022 By anusha Leave a Comment

Cheesy Jalapeno Poppers in the air fryer are the perfect snacks for game nights, parties, gatherings and any occasion that calls for a celebration. These cheesy bites are fantastic appetizers as well. The air fryer just made this effortless because it takes less than 30 minutes to put together.

It is football season y’all! My 8 yo has taken a fancy to the soccer recently and we have been contemplating introducing her to it by letting her watch a few games this season. And what is a game night without a few snacks, eh?

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Five reasons to make these this game season

Literally takes 30 minutes and you can involve the tweens in the prep work.
The spicy kick from jalapenos + the creamy cheese is a combination to die for.
You can easily prep these ahead and air fry them them just before you are ready to eat.
They can be made gluten-free.
This is a no-oil recipe that can be made in the oven as well.

Ingredients

Obviously, the star here is the Jalapeno. Other than that, we will need some cheese and flavorings.

Jalapenos– Choose even size peppers that are at least 3 inches long. The longer ones are better since they can be cut and cored easily. Cannot find Jalapenos? Try using sweet peppers.
Cheese– For the filling, we will need a combination of cream cheese and cheddar. I recommend using cream cheese that come in blocks as opposed to the ones that come in tubs.
Bread crumbs– While Panko is very convenient, I m still someone who believes that buying an ingredient for one dish is not wise. If you cannot source Panko bread crumbs, grind 1 and 1/2 slices of bread in a blender using the pulse mode. And there, you have your own bread crumbs. You can find Panko in Asian stores.
Garlic powder– If someone asked me for that one aromatic that I cannot do without in the kitchen, it has to be garlic powder. Even since I tried it the first time, I am hooked to it and even add it to my fried rice. This is amazing for this recipe as well.
Green onions– I have used fresh green onions here. You can also use 1 tsp onion powder instead of these.
Paprika– You may wonder if this will make these spicier. But trust me, the paprika is just what we need to make these poppers complete.
Salt- I had to add very little salt to this recipe since cheese and cream cheese both have added salt. Please be very cautious while adding salt.

Variations

Peppers

You can try the same filling with different types of peppers. We love this with sweet peppers and Shishito peppers as well. While you can stuff sweet peppers effortlessly, please be gentle with Shishito peppers since they break very easily.

Cheese

I have tried sharp cheddar, mozzarella, parmesan, Monterey pepper jack and regular cheddar for this. Personally, I love the regular cheddar cheese but you can also use a combination of regular and sharp cheddar.

No cream cheese

Feel free to use other cheese if you do not have cheddar on hand. If you do not have cream cheese, you can use ricotta cheese instead.

Flavorings

Apart from the green onions and garlic powder, you can also use Cajun spice, pizza seasoning or taco seasoning for an interesting twist.

Keto Jalapeno Poppers- Gluten free

If you are looking for a gluten free version of this recipe of you want to customize it to make it keto-friendly, then skip the bread crumbs completely. The only non-keto ingredient here is the bread crumbs. These are added to give these poppers a beautiful crispy golden topping, it can always be skipped for a gluten-free version.

Making ahead, storage and leftovers

You can stuff the peppers and refrigerate them the previous day until you are ready to fry them. If you plan on doing this, do not roll the stuffed peppers in the bread crumbs. Instead, just stuff them, cover and keep them refrigerated. Just before you are ready to air fry them, roll the peppers in the crumbs and then air fry them.

Leftover poppers can be stored in the fridge for up to 3 days. To serve them, reheat gently in the microwave.

Recipe Notes

Allow the cream cheese to soften for at least 20 minutes before using. The cream cheese should be at room temperature.
Use a sharp paring knife to cut the jalapenos into halves. Core them using a sharp spoon instead of a knife to avoid breaking them. If you want a spicier version of these poppers, leave a few seeds in the jalapenos intact.
Replace regular cream cheese with low fat cream cheese if you are worried about the calories.
Check how to make these in the oven under the section titled ‘ Method’.
Do not overcrowd the air fryer basket. Doing this will steam the peppers and make them soggy instead of crispy. There should be at least 1 inch gap between each filled pepper.
Air fryer timings may vary based on its model and capacity.
Serve these poppers immediately after air frying them. The peppers become a bit soggy after they cool down.

Serving suggestions

These poppers are good just on their own. You can also serve them with a mint chutney, just plain ketchup or some ranch dip.

Method

Step 1-Prep the peppers

Wash and wipe dry the jalapenos. Slice them into halves lengthwise. Core the peppers using a sharp spoon and scrape out the edges. Fill each pepper half with 2 to 3 tsp of filling. I recommend using your hands for this. Make sure the filling covers the rim of the peppers too.

Step 2- Make the filling

Soften the cream cheese. Add the softened cream cheese to a mixing bowl along with the shredded cheddar cheese, 1/4 cup bread crumbs, garlic powder, paprika, green onions and salt. Combine everything by gently mashing the cream cheese into the other ingredients. Your filling should resemble something like a pasty dough.

Step 3- Coat them in bread crumbs

Spread out the remaining 1/4 cup bread crumbs over a plate. Now, press the peppers, filling side down, onto the bread crumbs gently. Do this with all the filled peppers.

Air fried jalapeno poppers

Place the filled jalapenos in the air fryer basket. Do not over crowd them. If your air fryer basket is small, then I recommend air frying the peppers in two or three batches. I have a 6 quart air fryer and so I could air fry them all in one batch.

The top picture in the image below shows the poppers when they were done mid way around the 5th minute mark.

Set the temperature to 375 F (190 C) and air fry them for 8 to 10 minutes. Stop mid way around the 5th minute and check on the peppers once. Keep an eye on the peppers after the 8th minute mark since they tend to burn quickly. Air fry the poppers till the cheese is melty and the jalapenos are blistered.

They should look golden brown and crusty at the top after they are done. This should not take you more than 10 minutes for each batch.

Oven baked cheesy poppers

If you do not have an air fryer, you can bake these in the oven too. Preheat the oven at 375 F ( 190 C). Line a baking tray with parchment paper. Follow the steps from 1- 3. Arrange the stuffed peppers on the tray without any overlaps. They should be spaced at least 1 inch apart. Bake the peppers for 10 to 12 minutes until the tops are golden.

jalapeno cheese poppers air fried and served with a vegan ranch dip. These fried poppers are placed on a baking sheet laid out on a rustic metal tray.

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5 from 1 vote

Air fryer jalapeno poppers

These cheesy jalapeno poppers are just what you need for the game season. They are easy, quick and delicious just on their own or with a dip. You can make these keto-friendly too.

Prep Time10

Cook Time10

Course: Appetizer, Snacks

Cuisine: American

Servings: pieces

Calories: 50kcal

Equipment

1 Mixing bowl
1 Paring knife
1 chopping board
1 sharp spoon
1 Air fryer or bake in the oven.

Ingredients

For the filling

4 oz softened cream cheese
1/2 cup shredded cheddar
1/2 cup bread crumbs
1 tsp garlic powder
1.5 tbsp finely chopped green onions
1 tsp paprika
1/2 tsp salt

For the jalapenos

6 jalapenos

Instructions

Prep the peppers

Wash and wipe dry the jalapenos.
Slice them into halves lengthwise.
Core the peppers using a sharp spoon and scrape out the edges.
Fill each pepper half with 2 to 3 tsp of filling.
Make sure the filling covers the rim of the peppers too.

Make the filling

Soften the cream cheese.
Add the softened cream cheese to a mixing bowl along with the shredded cheddar cheese, 1/4 cup bread crumbs, garlic powder, paprika, green onions and salt.
Combine everything by gently mashing the cream cheese into the other ingredients.
Your filling should resemble something like a pasty dough.

Coat them in bread crumbs

Spread out the remaining 1/4 cup bread crumbs over a plate.
Now, press the peppers, filling side down, onto the bread crumbs gently.
Do this with all the filled peppers.

Air fried jalapeno poppers

Place the filled jalapenos in the air fryer basket.
Do not over crowd them.
Set the temperature to 375 F (190 C) and air fry them for 8 to 10 minutes.
Stop mid way around the 5th minute and check on the peppers once.
Keep an eye on the peppers after the 8th minute mark since they tend to burn quickly.
Air fry the poppers till the cheese is melty and the jalapenos are blistered.
They should look golden brown and crusty at the top after they are done.

Oven baked cheesy poppers

Preheat the oven at 375 F ( 190 C). Line a baking tray with parchment paper.
Follow the steps from for prepping and filling the peppers.
Arrange the stuffed peppers on the tray without any overlaps.
They should be spaced at least 1 inch apart.
Bake the peppers for 10 to 12 minutes until the tops are golden.

Notes

Allow the cream cheese to soften for at least 20 minutes before using. The cream cheese should be at room temperature.
Use a sharp paring knife to cut the jalapenos into halves. Core them using a sharp spoon instead of a knife to avoid breaking them. If you want a spicier version of these poppers, leave a few seeds in the jalapenos intact.
Replace regular cream cheese with low fat cream cheese if you are worried about the calories.
Check how to make these in the oven under the section titled ' Method'.
Do not overcrowd the air fryer basket. Doing this will steam the peppers and make them soggy instead of crispy. There should be at least 1 inch gap between each filled pepper.
Air fryer timings may vary based on its model and capacity.
Serve these poppers immediately after air frying them. The peppers become a bit soggy after they cool down.
Nutrition facts provided here is an estimate provided based on an online nutrition calculator tool. This should not be substituted for a professional nutrition expert's advice and must be treated as a rough guide only.

For Instant Pot & Air Fryer Recipes

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

Disclaimer

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

Nutrition

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

More Air Fryer Recipes

Brinji Rice- Veg Brinji

February 2, 2022 By anusha 4 Comments

Brinji rice is a popular South Indian style pilaf that uses whole spices, fresh herbs and thin coconut milk. This delicious one-pot rice pilaf is great for school and work lunches. All you need is a chilled Raita or a spicy Paneer curry and you are good to go. You can easily make this naturally gluten-free dish vegan as well.

In this post, I will be sharing how to make this flavorful and aromatic rice in the Instant Pot and stove top pressure cooker. Use the table of contents below to navigate through this post easily.

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Seeraga Samba vs Basmati

Traditionally, this recipe uses only the short grained Seeraga Samba variety. But in the recent times, this cultivar has become a rare find and Basmati has taken over. You can always make this rice with Seeraga Samba. For the rice: water ratio, please check out our Seeraga Samba Biryani recipe.

I have used long grained Basmati in this recipe. This is ideal for beginner cooks or for anyone making this kind of recipe for the first time.

Ingredients

If I have to break down this recipe into building blocks, this is how it will look.

Basmati rice

Like I mentioned earlier, I have used Basmati rice. The most important thing in this recipe is to soak the rice for the exact amount of time mentioned. Please do not soak for longer.

Ghee

This dish tastes best when made using ghee. However, please switch to any neutral flavored vegetable oil or vegan ghee if you are looking for a plant-based recipe.

Whole spices

What is a pilaf or biryani without spices? This dish is no exception. It is replete with whole spices and I will not recommend skipping any of them. The secret to getting any Biryani right is to add the whole spices to the oil/ghee only after it has heated up well.

Always allow the spices to splutter and pop before adding the rest of the ingredients to bring out their flavors fully.

Ginger and garlic

Some store-bought ginger garlic paste is all you need here. But if you are a fan of freshly ground ginger and garlic paste, go right ahead. You will need 12 cloves of peeled garlic and 3 grams of peeled ginger root for this recipe. Pound them in a mortar and pestle and use them in place of the store- bought ginger garlic paste.

Onions

Unlike other regular pilaf and rice dishes, we will be slicing the onions thinly here. Slice them onions as thinly as possible and make sure to rub them between your hands and separate the layers.

Ground spices

We will just be using red paprika and garam masala for this. Assuming that this is available in most pantries, please do not skip them.

Tomato

Yep. You heard me right. This is another unique thing about this recipe. But do not use more tomatoes than what has been mentioned here.

Herbs

The lifeline of this wonderful rustic recipe lies in the fresh mint and cilantro. Please do not chop the mint. Toss them as is for a refreshing flavor in every bite. As for cilantro, use the freshest bunch possible.

Vegetables

Ideally, this rice is made without any vegetables. But since I like to make any dish that I make colorful and nutritious, I add carrots, peas, potatoes and beans. A bag of frozen mixed veggies come in very handy if you are in a pinch.

Other veggies that are great here include cauliflower, mushrooms and baby corn. You can also choose not to add any of these.

Coconut milk

Tinned coconut milk works very well. In fact, that is what I have used. I love the Sainsbury’s thin coconut milk for such recipes. Please read recipe notes for more details.

Fried bread topping

Now, this is my favorite part about this dish. When I was a kid, my neighbors used to prepare this dish and add deep fried pieces of bread to the cooked rice. The bread would soak up the flavors and soften up.

The result would be slightly soft but crispy at the edges bread squares that have absorbed all that flavor. In one word, heaven! But…but.. here is the thing. This one step is completely optional. In the spirit of a holiday, I indulged my family by adding these.

You can completely skip this. My hunch is that someone may have started this to fix mushy rice or overly salty rice. The bread works well and absorbs extra moisture and balances the salt as well. But eventually, it turned out to a trend.

Vegan and Gluten free version

To make this dish vegan and GF, please use oil or vegan ghee to saute the veggies etc and skip adding the fried bread. Or you can add gluten-free bread that has been deep fried as well.

Serving suggestions

This rice is very mildly spiced. If you are a fan of spicy food, then you can pair this with a spicy curry like Paneer Takatak. You can also serve this with any chilled Raita of your choice.

Recipe Notes

The soaking time for the rice is 20 minutes if you are going to use the Instant Pot. Reduce the soaking time to 15 minutes if you are using the pressure cooker.
Do not use thick coconut milk for this recipe. High fat liquids are not recommended for Instant Pot. You will get the burn signal if you use high fat or thick coconut milk. If you cannot find thin or low fat version, then use only 1/2 cup coconut milk and 3/4 cup water.
For measuring the rice and water in this recipe, I have used a 250 ml measuring cup.
Quick release pressure as soon as the cooking cycle is complete. Open the lid and wait for 2 minutes before mixing the rice. This way, you can prevent the rice grains from breaking.
If you are cooking this in a regular stovetop pressure cooker, use a 3 liter deep pressure pan and cook only on medium flame. Wait for the pressure to build completely and only then put the weight on. Cook exactly for 1 whistle and switch off flame immediately.
Adding fried pieces of bread is completely optional.

Method

Prep work

Wash the Basmati rice in a colander. Transfer to a mixing bowl and add 1.5 cups water. Let it soak for 20 minutes. Start a kitchen timer and begin prepping veggies and other ingredients.

When the rice has finished soaking, immediately drain it in a colander and set aside.

Pressure cooker Brinji

Heat a 3 liter deep pressure pan with ghee. Add the whole spices, 1.25 teaspoon fennel seeds and wait for them to splutter. As soon as they splutter, add the ginger garlic paste and sliced onions.

Sauté till onions turn pink and soft. Tip in the red chili powder and garam masala along with the salt. Mix and sauté for 20 seconds on low heat. Add the finely chopped tomatoes, green chilies, mix and cook till they become soft and mushy. Now, add the mint leaves and coriander leaves. Stir well and sauté till they are wilted.

Adding veggies

Add the chopped veggies and mix well. Now, add the coconut milk and water. Stir well and wait for it to simmer gently. This takes about 3 to 4 minutes on medium heat. Add the soaked rice when the mixture begins to simmer. Stir well to combine.

Pressure cooking

Reduce the heat to medium. Ensure that the sealing ring / gasket has been fitted properly into the lid of the cooker. Close the cooker and wait for the pressure to build fully. You can see the pressure valve come up when this happens if you are using a newer model of pressure cooker.

When the pressure has built fully, put the weight on and cook on medium heat for 1 whistle. Immediately, switch off the flame and take off the heat. Wait for the pressure to release naturally. When done, open and fluff the rice with a fork. Serve hot.

Frying bread

If you are going to add fried bread pieces, you can fry the bread while the rice cooks. Cut each slice of bread into 16 small squares. Heat a pan with oil. Add the bread pieces to the hot oil, fry them on medium heat until golden and drain them on a kitchen towel.

Instant Pot Vegetable Brinji Rice

Insert the inner pot into the Instant Pot. Plug in the Instant Pot, choose SAUTE MODE- NORMAL and set the timer to 12 minutes.

Add the ghee and wait for the display to read HOT. When ready, add the whole spices, 1.25 teaspoon fennel seeds, and allow them to splutter. Now, add the ginger garlic paste and onions.

Sauté for 1 minute until the onions turn pink and soft. Tip in the red chili powder and garam masala along with the salt. Mix and sauté for 20 seconds. Add the finely chopped tomatoes, green chilies, mix and cook till they become soft and mushy. Now, add the mint leaves and coriander leaves. Stir well and sauté till they are wilted.

Instant Pot cooking time and mode

Add the chopped veggies and mix well. Now, add the coconut milk and water. Mix well. Tip in the soaked rice and stir well to combine. Press CANCEL. Ensure that the sealing ring has been fitted properly into the Instant Pot lid. Close the Instant Pot and turn the VALVE to SEALING.

Press PRESSURE COOK- HIGH PRESSURE and set the timer to 3 minutes. Wait for the cooking cycle to complete. As soon as it is done, press CANCEL and immediately but carefully, do a quick pressure release by turning the VALVE to VENTING.

Open the lid and wait for 2 minutes before fluffing the rice. If you are adding the fried bread pieces, add them now and mix gently.

Brinji rice served in a black bowl placed over a rustic brown platter. Mint leaves by the side and chilled onion raita at the background.

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5 from 2 votes

Brinji Rice

Brinji rice or Brinji is a South Indian style pilaf replete with whole spices, fresh herbs and veggies.

Prep Time10

Cook Time15

Soaking Time20

Course: Main Course, Mains

Cuisine: Indian- South, South Indian, Tamil

Servings: people

Calories: 933kcal

Equipment

1 6 qt Instant Pot You can also use a regular stove top pressure cooker. Please read blog post.
1 set of measuring cups and spoons
1 ladle

Ingredients

For the rice

1 cup Basmati rice 1 cup here- 250 ml
1.5 cups water for soaking

For the Brinji

2 tbsp ghee or oil for a vegan version
2 bay leaves
4 cloves
1/2 inch cinnamon stick
4 strands mace
4 green cardamoms
2 star anise
1.25 tsp fennel seeds
1.5 cups thinly sliced onions
1.5 tsp Ginger garlic paste
3/4 tsp red paprika ( Red chili powder)
3/4 tsp Garam masala
2.25 tsp salt or to taste
3/4 cup finely chopped tomatoes
4 green chilies Serrano chilies work well too
4 tbsp finely chopped cilantro leaves coriander leaves
25 fresh mint leaves
2 cups mixed vegetables please read blog post for more details
3/4 cup low fat coconut milk
1/2 cup water

For Topping

3 slices white bread
1 cup oil

Instructions

Prep work

Wash the Basmati rice in a colander.
Transfer to a mixing bowl and add 1.5 cups water.
Let it soak for 20 minutes.
Start a kitchen timer and begin prepping veggies and other ingredients.
When the rice has finished soaking, immediately drain it in a colander and set aside.

Frying bread

Cut each slice of bread into 16 small squares.
Heat a pan with oil.
Add the bread pieces to the hot oil, fry them on medium heat until golden and drain them on a kitchen towel.

Instant Pot Vegetable Brinji Rice

Insert the inner pot into the Instant Pot.
Plug in the Instant Pot, choose SAUTE MODE- NORMAL and set the timer to 12 minutes.
Add the ghee and wait for the display to read HOT.
When ready, add the whole spices, 1.25 teaspoon fennel seeds, and allow them to splutter.
Now, add the ginger garlic paste and onions.
Saute for 1 minute until the onions turn pink and soft.
Tip in the red chili powder and garam masala along with the salt.
Mix and saute for 20 seconds.
Add the finely chopped tomatoes, green chilies, mix and cook till they become soft and mushy.
Now, add the mint leaves and coriander leaves.
Stir well and saute till they are wilted.

Instant Pot cooking time and mode

Add the chopped veggies and mix well.
Now, add the coconut milk and water.
Tip in the soaked rice and stir well to combine.
Press CANCEL.
Ensure that the sealing ring has been fitted properly into the Instant Pot lid.
Close the Instant Pot and turn the VALVE to SEALING.
Press PRESSURE COOK- HIGH PRESSURE and set the timer to 3 minutes.
Wait for the cooking cycle to complete.
As soon as it is done, press CANCEL and immediately but carefully, do a quick pressure release by turning the VALVE to VENTING.
Open the lid and wait for 2 minutes before fluffing the rice.
If you are adding the fried bread pieces, then add them now and mix gently to fluff the rice.

Notes

The soaking time for the rice is 20 minutes if you are going to use the Instant Pot. Reduce the soaking time to 15 minutes if you are using the pressure cooker.

Do not use thick coconut milk for this recipe. High fat liquids are not recommended for Instant Pot. You will get the burn signal if you use high fat or thick coconut milk. If you cannot find thin or low fat version, then use only 1/2 cup coconut milk and 3/4 cup water.
For measuring the rice and water in this recipe, I have used a 250 ml measuring cup.
Quick release pressure as soon as the cooking cycle is complete. Open the lid and wait for 2 minutes before mixing the rice. This way, you can prevent the rice grains from breaking.
If you are cooking this in a regular stovetop pressure cooker, use a 3 liter deep pressure pan and cook only on medium flame. Wait for the pressure to build completely and only then put the weight on. Cook exactly for 1 whistle and switch off flame immediately.
Adding fried pieces of bread is completely optional.
Instant Pot timings may vary based on geographic locations.
Nutritional values are provided here as a courtesy. Please consult a certified nutrition and diet expert for more information.

For Instant Pot & Air Fryer Recipes

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

Disclaimer

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

Nutrition

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

More Instant Pot Rice Recipes

Instant Pot Cauliflower Soup

January 26, 2022 By anusha Leave a Comment

This silky smooth Instant Pot Cauliflower soup is vegan, zero-oil, gluten-free and is the stuff of your dreams on nights when all you want to do is snuggle up under the blanket and watch a movie or two. Almost effortless, this soup is ideal for no-sweat meal prepping over the weekends.

Over the years, we have become a seasoned soup-lover. We love them so much that I can have them for any meal of the day. My favorite soups are cucumber gazpacho and this creamy Persian lentil soup. This winter, we have been eating (or is it drinking?) soups for dinner most days.

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Watch how to make it here-

Our creamy cauliflower soup has become our favorite soup this year. It is healthy, light, silky smooth and flavor-packed.

5 reasons to make this soup:

Goodness of cauliflower and turmeric.
Vegan and gluten-free.
Literally takes 10 minutes of prep.
You can double this recipe in a pinch.
Freezer and meal-prep friendly.

Enough has been said about this glorious soup. I cannot resist sharing the recipe any further.

Ingredients

This is an oil-free soup and uses vegetarian stock. Please read the variations section in the post for keto-friendly version.

Onions

White or yellow onions are my recommendations for an oil-free soup. Purple onions have a pungent flavor that lingers even after cooking it. In my experience, purple or red onions work best in recipes which call for sauteeing them.

Garlic

Loads of it! Because what is a soup without garlic, eh? Garlic cloves not only help in flavoring this soup but also masks the dominant cauliflower flavor. So, no skipping garlic, friends.

Ginger

If I am making soup, there is got to be ginger. Ginger adds an earthy flavor to this soup and also helps minimize the gassiness that cauliflower usually causes. Please do not add more ginger than mentioned here since ginger also tends to leave a subtle bitter aftertaste, when used more.

Cashews and hemp seeds

I have recently taken to adding hemp seeds to curries and soups. These protein rich and nutty seeds are great for thickening curries as well. I use them while grinding the spice paste for Kurma as well. So, I applied the same technique here and it was a hit. As for cashews, you can always use blanched almonds in its place.

Cauliflower

For this recipe, I picked out the leaves from the cauliflower and separated them into florets. I did not discard the stalks. You can also use precut cauliflower or frozen cauliflower to make this recipe. Please do not thaw frozen cauliflower. Just tip them in as is.

Turmeric

What is not to love about this golden spice? Indian cooking is incomplete without this and I have always added it to make pale dishes look attractive. The added nutrients are definitely a bonus. For this soup, this spice not just lends flavor but also makes it a beautiful yellow.

Stock

Since we eat plant-based meals most days, I have used vegan-friendly stock to cook this soup. You can use any stock of your choice but keep an eye out on the sodium levels.

If you cannot source stock, you can always use plain water. Just double the aromatics in this recipe. Vegetable broth is also another great alternative.

Aromatics

Cauliflower and thyme is a combination that hits the spot on so many levels. I have used fresh thyme, ground pepper and salt as aromatics in this recipe. If you cannot source fresh thyme, feel free to use dried thyme, zaatar or Italian herb seasoning.

Variations

Keto-friendly cauliflower soup

To make this keto-friendly, skip the cashews and used blanched almonds instead. You can also choose to skip the nuts completely and add soaked sunflower seeds and pepita instead.

Vegetarian cauliflower soup

Fancy a richer soup? Add a splash of double cream after blending the cooked cauliflower mixture. If you do this, remember to add more pepper or chili flakes.

Cauliflower and potato soup

You can also add potatoes to this soup. I recommend adding 100g of peeled and cubed potatoes along with the ingredients mentioned here. Since potatoes thicken the soup, you may have to add at least 1 cup more water than mentioned here to adjust the consistency.

Add other veggies

You can also add veggies like broccoli, celery, carrots or leeks to this soup. All these veggies work well in combination with cauliflower.

Serving suggestions

Make it cheesy– add some grated sharp cheddar as a topping just before serving. My daughter loves this version and says she can have it everyday.
Top it with roasted cauliflower or fried garlic. Both do wonders to this soup. Since I wanted to keep it oil-free, I did not add them.
Serve this soup in a bread bowl or with some crusty bread that has been toasted in olive oil.
Take the heat up a notch and sprinkle some Korean chili threads or classic red pepper flakes just before serving.

Meal prep, freezing and shelf life

Meal prep

You can chop the cauliflower and store it in a Ziploc bag or a reusable silicone bag until you are ready to cook it. The cauliflower should not have any moisture when you do this. Moisture in cauliflower tends to make it moldy.

Freezing and shelf life

To freeze leftovers, divide into smaller portions, transfer to freezer-safe boxes, label them with the date and freeze. Frozen cauliflower soup lasts for 3 months in the freezer. Just before eating, thaw at room temperature for 1 hour. Then, transfer to a sauce pan and reheat over gentle heat.

As always, like with any frozen food, please do not refreeze soup that has been thawed.

Recipe notes

Please do not add any more stock than mentioned in the recipe.
Blending this soup with an immersion blender is the easiest method. But if you do not own one, you can blend this in a regular blender as well.
For making this soup, I used a small head of cauliflower. This gave me 1 pound of florets after picking out the leaves.
While I have used fresh thyme, fresh parsley is also great in this soup. If you cannot source fresh herbs, use 3/4 tsp of dried thyme or dried parsley for this soup.

Method

Cauliflower soup Instant pot

Like I mentioned earlier, all we need to do is dump the ingredients in, pressure cook and then blend. Let’s begin, shall we?

Add the ingredients

Insert the inner pot into the Instant Pot. Add the garlic, ginger, cashews, hemp seeds, turmeric, ground pepper and cauliflower florets. Pour in the stock and stir well to combine.

Instant Pot settings and timings

Ensure that the sealing ring has been fitted properly into the Instant pot lid. Close the Instant Pot and turn the VALVE to SEALING. Plug in the Instant Pot, press PRESSURE COOK MODE on HIGH PRESSURE and set the timer to 8 MINUTES.

Blending

As soon as the cooking cycle is complete, do a quick pressure release by turning the VALVE to VENTING. Please be careful while doing this. Now, open the lid and blend the cooked mixture to a smooth puree using an immersion blender. Stir in 1 cup water and mix well.

Simmering

Adjust the seasoning if needed and add the fresh thyme. Finish with a crack of black pepper and simmer on SAUTE MODE- NORMAL for 2 minutes. When done, serve piping hot.

Stovetop soup

If you do not own an Instant Pot, do not let that stop you from making this soup. You can either make this soup in a pan or in a regular stovetop pressure cooker as well.

Open pan method

To a 5 quart dutch oven or a similar heavy bottomed pan, add the garlic, ginger, onions, turmeric powder, pepper, cashews, hemp seeds, cauliflower, salt and stock. Stir well. Simmer on medium heat for about 20 to 30 minutes till the cauliflower is cooked through.

When done, remove from heat and blend to a smooth puree using an immersion blender. Adjust the consistency by adding 1 cup water if needed. Return the pan to heat and add fresh thyme and a crack of black pepper. Simmer on low heat for 4 to 5 minutes. Serve hot with toppings of your choice.

Pressure cooker method

To a 4 liter deep pressure pan, add the garlic, ginger, onions, turmeric powder, pepper, cashews, hemp seeds, cauliflower, salt and stock. Stir well. Close the pressure cooker and cook on medium heat for 1 whistle. Wait for pressure to release naturally.

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

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5 from 2 votes

Instant Pot Cauliflower Soup

Creamy, vegan and zero-oil cauliflower soup in twenty minutes. This soup makes for a wholesome and filling meal when served with some bread.

Prep Time10

Cook Time10

Course: Soup, soups

Cuisine: Continental, International

Servings:

Calories: 100kcal

Ingredients

8 cloves peeled and chopped garlic roughly 8 grams in weight
1 tsp grated ginger
1 cup finely chopped onions
8 cashews
1 tbsp hemp seeds
1 tsp Turmeric powder
1.5 tsp Ground pepper
Salt to taste
400 grams cauliflower
2 cups vegetable stock
1 cup water

Garnish

2 sprigs fresh thyme
1 tsp freshly cracked black pepper

Instructions

Add the ingredients

Insert the inner pot into the Instant Pot.
Add the garlic, ginger, cashews, hemp seeds, turmeric, ground pepper and cauliflower florets.
Pour in the stock and stir well to combine.

Instant Pot settings and timings

Ensure that the sealing ring has been fitted properly into the Instant pot lid.
Close the Instant Pot and turn the VALVE to SEALING.
Plug in the Instant Pot, press PRESSURE COOK MODE on HIGH PRESSURE and set the timer to 8 MINUTES.

Blending

As soon as the cooking cycle is complete, do a quick pressure release by turning the VALVE to VENTING.
Now, open the lid and blend the cooked mixture to a smooth puree using an immersion blender.
Stir in 1 cup water and mix well.

Simmering

Adjust the seasoning if needed and add the fresh thyme.
Finish with a grind of black pepper and simmer on SAUTE MODE- NORMAL for 2 minutes.
When done, serve piping hot.

Notes

Please do not add any more stock than mentioned in the recipe.
Blending this soup with an immersion blender is the easiest method. But if you do not own one, you can blend this in a regular blender as well.
For making this soup, I used a small head of cauliflower. This gave me 1 pound of florets after picking out the leaves.
While I have used fresh thyme, fresh parsley is also great in this soup. If you cannot source fresh herbs, use 3/4 tsp of dried thyme or dried parsley for this soup.
Instant Pot timings may vary based on geographic location.
Nutritional values are provided here as courtesy. Please consult a certified nutrition expert for more information.
For making this soup on the stovetop, please refer the blog post.

For Instant Pot & Air Fryer Recipes

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

Disclaimer

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

Nutrition

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

More Instant Pot Soups

Millet Names- English, Hindi & Tamil

January 24, 2022 By anusha 3 Comments

This post is a compilation of millet names in different languages. Please use this as a guide to go millet-shopping if you are a beginner in cooking or unsure about which millet to buy.

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What are millets?

Millets are cereal crops or grains that are actually seeds. They are widely grown in Asia and Africa. In fact, millets were the staple food in these regions for a very long time and rightly so.

These small grains are naturally gluten-free, high in fiber and low in glycemic index. As crops, they do not need much water and flourish well in semi-arid areas, which explains why they are still widely grown in dry places, isn’t it?

Apart from being consumed as a cereal grain, they are also used as animal fodder and even in brewing alcoholic beverages.

Types of millet

The most nutritious millets are known as positive millets. These are rich in nutrients and fiber. Foxtail millet, brown top millet, little millet, kodo millet and barnyard millet are in this category.

The next set of millets, which are called neutral millets, include finger millet, pearl millet, great millet and Proso millet. While the positive millets are believed to be the most beneficial for health, these neutral millets are certainly a better option than rice and wheat in terms of nutrition.

Benefits of millet

There are so many benefits that you can reap from switching over to millets. But please remember that eating a millet-only diet also has adverse health effects. Please do your due diligence and rotate your carbs by including other grains like oats and quinoa as well.

Some benefits of millets-

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

Who should not eat millet?

Millets, when consumed in excess, can mess with your thyroid levels. So, if you have thyroid related issues, please avoid or reduce millet intake. Better yet, please consult your doctor before consuming them.

These tiny grains are quite difficult to digest. If you have digestion related issues, it is best to soak millets for at least 6 hours before cooking them. This step can make digestion easier.

Millet Names- Glossary

Millet Names in Tamil

Barnyard millet	Kuthiraivali
Kodo Millet	Varagu Arisi
Little Millet	Samai
Foxtail Millet	Thinai
Proso Millet	Panivaragu
Great Millet	Cholam
Finger Millet	Kezhvaragu
Pearl Millet	Kambu

Millets in Hindi

Barnyard millet	Jhangora
Kodo Millet	Kodra
Little Millet	Kutki
Foxtail Millet	Kangni
Proso Millet	Barri
Great Millet	Jowar
Finger Millet	Nachni
Pearl Millet	Bajra

Millets in Kannada

Barnyard millet	Oodalu
Kodo Millet	Harka
Little Millet	Saame
Foxtail Millet	Navane
Proso Millet	Baragu
Great Millet	Jola
Finger Millet	Ragi
Brown top Millet	Korale
Pearl Millet	Kambam

Millets in Telugu

Barnyard millet	Odalu
Kodo Millet	Arikelu
Little Millet	Sama
Foxtail Millet	Korra
Proso Millet	Varigulu
Great Millet	Jonna
Finger Millet	Ragula
Pearl Millet	Sajje

Quinoa, Amaranth- The Modern Millet?

Very often, people confuse quinoa and amaranth seeds to be millets. However, these two seeds are not millets. They are called as pseudo-grains which are seeds. Both these are gluten-free. Grown widely in South America, Quinoa is a whole carbohydrate and whole protein.

Quinoa in Tamil

Quinoa pronounced as ‘keen-WAH’ or ‘ki-noah’ is called as ‘SEEMAI THINAI’ in Tamil. Please note that this is not the same as foxtail millet though both look similar in appearance. Foxtail millet in Tamil is ‘Thinai’.

The Indian equivalent of quinoa would probably be amaranth. When I first tasted Amaranth, I was surprised at how similar the taste profile was to quinoa. Interestingly, both amaranth and quinoa belong to the same family.

Amaranth in Tamil

To put it simply, Amaranth is Thandu Keerai or Mulai Keerai in Tamil. This is a green leafy vegetable and sometimes, this also comes in a lovely deep reddish purple color. The seeds of this plant are also referred to as Amaranth or Amaranth seeds.

In India, people consume this during days when they fast since it is not a grain. It is also high in carbs, naturally gluten-free and rich in protein. It is considered a superfood in the west.

In Hindi, we call Amaranth as Rajgira. We also make Rotis and Pooris with Rajgira flour when we fast.

Is buckwheat wheat?

Having discussed quinoa and amaranth, it is only fair that we discuss buckwheat, isn’t it? Buckwheat, which is often mistaken for wheat, is actually a gluten-free grain.

This wonder grain has many health benefits including improving heart health and helping to control PCOS related issues.

Buckwheat in Tamil

Here are some vernacular names for buckwheat in India. You can look for buckwheat groats or buckwheat flour in supermarkets. They are commonly labeled as ‘Kuttu Ka Aata’.

Tamil	Paaparai
Kannada	Niru Kanigalu
Hindi	Kuttu

If you are looking for creative ways to include buckwheat in your diet, then check out our buckwheat pancakes.

Millet Recipes

Here are some recipes that use millet. If you are a noob to the world of millets or are looking for creative ways to include them in your diet, then these will come in handy for you.

Paruppu Thogayal

January 24, 2022 By anusha 3 Comments

Step by step guide to make Paruppu Thogayal; a traditional South Indian lentil dip. This naturally vegan dish is sometimes referred to as Paruppu Thuvaiyal. Ideal for days when you are in a pinch or just want to wrap up the kitchen and put your feet up.

Just as I remember rasam and rice, I am almost forced to drool when I think of the Paruppu Thogayal my aunt used to make for such days. She used to make some Vatha Kuzhambu alongside this and we used to transform into gluttons whenever she made this.

Paruppu Thogayal is the answer to all your woes on days when the fridge is empty of vegetables. This humble yet nutritious recipe does not even call for onions and garlic.

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What is Paruppu?

Paruppu in Tamil means lentils. All lentils are loosely referred to as Paruppu and these are considered as a staple food in many houses. We use lentils to make spice blends, Dals, Sambar and in recipes like this Thogayal.

Ingredients

Lentils

We will use a combination of split white urad dal and Chana dal in this recipe. Both are very rich in nutrients and are highly recommended for people who do not consume animal based protein.

Tamarind

This is that magic ingredient which makes or breaks this recipe. The tang from the tamarind makes this simple dish fabulous in every sense. If you cannot source tamarind, you can always use 1 tbsp tamarind paste in this recipe.

Coconut

You will need grated fresh coconut for making this. While you can use unsweetened desiccated coconut, the taste, texture and flavor will be a bit different. If you used the latter, you will have a Thogayal that predominantly tastes of coconut than of lentils. My recommendation is to skip the coconut if you do not have it.

Water

A Thogayal is very different from chutney. Chutneys are liquid in consistency but a Thogayal is like a thick paste. So, please add only the amount of water mentioned here. You can use 1 to 2 tbsp more water if you are unable to grind the ingredients easily but I will not recommend using more than that.

Thogayal without coconut

What I love about this recipe is that it is so versatile. There are a myriad ways to make this. I make at least 4 different versions of this recipe and the one I have included in the recipe card is our family favorite. This version calls for coconut.

Personally, I love coconut because it makes the Thogayal smoother and creamier in terms of mouth feel. But if you are packing this as an accompaniment in the lunch box or if you want to store this in the fridge for a longer time, then you can skip the coconut completely.

Variations

Chettinad Paruppu Thuvayal

In this version, only Moong dal, red chilies and grated coconut are used. You will be needing 1/2 cup of split yellow moong dal, 3 to 4 cloves peeled garlic, 3/4 cup grated fresh coconut and about 7 to 8 dry red chilies.

To make this style of Thogayal, heat a pan with 1 tsp Indian sesame oil. When it is hot, add the chilies, garlic, and moong dal. Reduce the flame to the lowest heat and sauté the dal until it turns golden and aromatic. When done, remove from heat immediately and transfer the sautéed dal and chilis to a plate.

Allow this to cool. Now combine this with 3/4 cup grated fresh coconut, salt to taste and 5 to 6 tbsp water. Grind to a coarse paste. Heat a small pan with 1 tsp sesame oil. Add 1 tsp mustard seeds and 1 sprig curry leaves. When the mustard seeds pop, pour this tempering over the ground paste. Mix well. Serve with rice.

Andhra style Kandi Pachadi

While we use Urad dal, Chana dal or Moong Dal in Tamil Nadu, they use Toor Dal in Andhra to make this Thogayal. In Andhra, they call it as Kandi Pachadi or Kandi Pappu Pachadi. This recipe calls for a whole post on its own and I hope I get to share that as well with you all.

Different ways to make this Thogayal

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

Serving suggestions

The best way to enjoy this is with some hot rice and a drizzle of Indian sesame oil or ghee ( if you are not vegan).
You can also serve this as an accompaniment to tangy Kuzhambu like Dhania Kuzhambu and Vathal Kuzhambu
We also love eating this Thuvayal with curd rice.
You can dilute this Thogayal with 1 cup water and serve it as a side dish with Idli or Dosa too. This also pairs well with Arisi Upma.
If you are sick and craving for some comfort food, make this Thogayal a bit tangy and spicier and serve it with some hot Rasam and rice. You are welcome. 🙂

Recipe Notes

I have used small pieces of coconut in this recipe. If you are a beginner, I suggest that you pulse these pieces down to a coarse powdery mixture and then use it in this recipe.
You can also use frozen grated/shredded fresh coconut for this recipe. If you choose to do so, please thaw the coconut before using.
I have used 1/2 cup water for the quantity of dal and coconut mentioned here. Since this has to be ground to a coarse thick paste, I recommend that you begin by adding water by the tablespoon and then grinding. This way, we can easily adjust the consistency as required.

Method

Roasting the lentils

Soak the tamarind in 1 cup warm water for 20 mins. Drain all the water and set aside. Heat a pan with 1 tbsp oil. Add the dals and chilies and sauté till the dals are a light brown in colour. Add the tamarind to this. Mix. Remove from heat and transfer all the roasted ingredients to a plate. Keep aside and let it cool.

Blending

When everything is cool, transfer them to a blender along with coconut and salt. Pulse this mixture a few times to make grinding easier. Once the mixture has been pulsed, add 3/4 of the water and grind again. We are looking at a thick coarse paste like consistency here.

If you find the mixture too dry, add the remaining water and grind again to a thick paste. When done, transfer the ground Thogayal to a serving bowl.

Tempering

Heat a small pan with sesame oil. Add 1 tsp mustard seeds and when they pop, add the urad dal and curry leaves. Wait for the Urad dal to become a golden brown. When done, pour the tempering over the ground Thogayal.

Mix well. Serve with hot rice and some Potato Podi Curry.

traditional South Indian style Paruppu thogayal served in a white bowl placed over a wooden table. A tempering has been added to the Thogayal

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Paruppu Thogayal

Paruppu Thogayal; South Indian style lentil dip that tastes amazing when mixed with hot rice and a drizzle of sesame oil. Naturally vegan.

Prep Time10

Cook Time10

Course: Accompaniment

Cuisine: South Indian, Tamil

Servings:

Calories: 353kcal

Equipment

1 Frying Pan
1 ladle
1 Blender
1 set of measuring cups and spoons

Ingredients

1 tbsp Sesame oil
2 tbsp broken white urad dal
2 tbsp chana dal
8 grams tamarind
3/4 cup grated coconut
10 dry red chilies
1/2 cup water
Salt to taste

For tempering:

1 tsp Mustard seeds
1 tsp Urad dal
2 tbsp Sesame oil
12 Curry leaves

Instructions

Roasting the lentils

Soak the tamarind in 1 cup warm water for 20 mins.
Drain all the water and set aside. Heat a pan with 1 tbsp oil.
Add the dals and chilies and sauté till the dals are a light brown in colour.
Add the tamarind to this. Mix.
Remove from heat and transfer all the roasted ingredients to a plate.
Keep aside and let it cool.

Blending

When everything is cool, transfer them to a blender along with coconut and salt.
Pulse this mixture a few times to make grinding easier.
Once the mixture has been pulsed, add 3/4 of the water and grind again.
If you find the mixture too dry, add the remaining water and grind again to a thick paste.
When done, transfer the ground Thogayal to a serving bowl.

Tempering

Heat a small pan with sesame oil.
Add 1 tsp mustard seeds and when they pop, add the urad dal and curry leaves.
Wait for the Urad dal to become a golden brown.
When done, pour the tempering over the ground Thogayal.
Mix well. Serve with hot rice

For Instant Pot & Air Fryer Recipes

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

Disclaimer

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

Nutrition

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

Watch how to make this Thogayal here:

More South Indian Lunch Recipes

Healthy Ideas For Indian Dinner

January 23, 2022 By anusha Leave a Comment

This week, I want to share with you all some healthy ideas for Indian dinner. For me, dinner is the most challenging meal of the day. Since my day begins very early in the morning (around 4.45 am), I feel completely spent by 6 pm. As a result, dinner is always something that is quick but filling and wholesome. In this post, I am going to be sharing some easy Indian dinner menu ideas.

Please consider this post as a guide that can help you to plan dinners easily. Since my focus is on healthy eating with minimally processed food, I have included some recipes that are along these lines. You can also explore our Recipes page for more dinner inspiration.

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Dinner meal prep ideas

If you are someone who has a hectic schedule through the day, aim to do at least 50% of the dinner prep over the weekend. A few hours spent over the weekend doing this means a relaxed evening after a long day at work.

A few things that you can do over the weekend are

Setting yogurt

You can set fresh yogurt in small sized containers and use them as and when required through the week. We are a family of three and go through a lot of yogurt. So, I use about 2 quarts of whole milk to make yogurt for the entire week.

When setting yogurt, I divide the milk into 4 batches and make 4 jars of yogurt. We open only one small jar at a time. This way, the remaining jars of yogurt stay fresh as well.

Chopping veggies

You can chop veggies like cabbage, carrots and beans well ahead and store them in an air-tight container or in reusable silicone storage bags. Only veggies that cannot be chopped and stored ahead are onions, tomatoes, cukes and other such veggies that release water.

You can save a lot of time this way especially when you have green leafy veggies like spinach. I prefer sorting through Methi, Mint and Cilantro over the weekend as well.

Prepping fruits

Just like how you can chop veggies ahead of time, you can also prep fruits like grapes and pomegranate.

Making dough for Rotis, Parathas or Chapatis

For me, the most time consuming step is kneading the dough. So, I tend to make the dough, smear some oil on it, wrap it in clingwrap tightly and store it in an air-tight container. Dough stored like this keeps well for 3 days. There will be slight discoloration of the dough but there wont be any difference in the taste.

Kindly avoid adding veggies that will release water to the dough if you plan to store the dough. You should not be adding veggies like radish or bottle gourd to the dough if you plan to store it.

Grinding Idli and Dosa batter

This is literally a no-brainer. I do this religiously every week. While grinding batter, I rotate the ingredients as well. Some weeks, I use millet to make the batter. Sometimes, I make batter for Aapam or Pesarattu.

Putting together a few chutneys

I highly recommend doing this. Every weekend, I make at least one chutney or Thogayal and refrigerate it. This turns out to be a life saver on days when I m just too exhausted to do anything.

If I have a Thogayal in the fridge, I just cook some rice in the Instant pot, whip up a Raita and serve it with the Thogayal. A hearty but wholesome meal comes together in less than 30 minutes and minimum effort.

In case I have Idlis or Dosas on the dinner menu, then I make some chutney or Podi to be served with these as well. Other than peanut and coconut chutneys, all other chutneys keep well in the fridge for 3 days. Store them in a clean air-tight container and use a clean dry spoon to handle them every time to prevent molding.

30 minute Indian dinner recipes

And then there are weekends when all we want to do is relax. For those days, here are some quick 30 minute fixes. You can try our Masala egg pasta, cracked wheat upma, millet Ven Pongal or easy Instant Pot vegetable Pulao.

This week, I am focusing on feeding my family protein rich meals over dinner. It is also going to be early dinner since high-protein meals take a bit longer to digest. Here is how the menu looks like-

Monday

Easy Instant Pot Chana Masala + Jeera rice

Prep work on Sunday– Soak chickpeas for 8 hours. Once they are hydrated, drain them in a colander, wash them well and keep refrigerated in a fridge-safe container.

Tuesday

Kanda Batata Poha and a tall glass of chilled Chaas

Prep work– Deseed pomegranate and store the arils in a clean dry box in the fridge over the weekend. You can top your salads or toast with these as well. Make Chaas and keep refrigerated. I prefer storing my buttermilk in a glass jug or carafe.

Wednesday

Ragi and wheat chapatis with home set yogurt

Prep work- Chop the purple cabbage over the weekend and store in a reusable bag. Also set the yogurt and refrigerate.

Thursday

No oil vegan minestrone soup

Since we will be using canned chickpeas, this calls for no prep work at all. This soup takes just 15 minutes of hands on prep time.

Friday

Wholesome Moong Chillas with Rainbow fruit salad

Prep work on Thursday- Soak the Moong dal and grind the batter. This batter keeps well in the fridge for 2 days. Usually, if I have Cheela batter, I make the same for breakfast on Saturday mornings as well. You can also grind some tomato mint chutney on Thursday evening if you prefer. This tangy chutney pairs well with Chillas excellently.

As for the fruit salad, I usually put it together a few hours before serving. You can choose to serve this salad or simply skip it if you feel it s too much work.

You don’t have to restrict yourself to this menu. Check out our collection of dinner recipes that also double as breakfast and feel free to use any of these in your dinner menus.

More meal plans

Pudina Rice – Pudina Pulao

January 12, 2022 By anusha 13 Comments

This Pudina rice or mint pilaf is a flavorful and aromatic dish that you can whip up in under twenty minutes. Not only does this rice make for a filling lunch but also a great lunch box option. Serve this tasty rice with a light salad or a hearty lentil curry to make it a wholesome meal.

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This is not just a quick fix meal but is also a naturally vegan and gluten-free recipe. We need some basic ingredients along with fresh mint to make this recipe.

Ingredients

The freshest of mint and cilantro come together with aromatic Basmati rice in this delicious recipe. Let’s have a look at the ingredients, shall we?

Oil

While many people make this with ghee, I prefer using oil. You can always make this using ghee or a combination of ghee and oil.

Whole spices

Whole spices like bay leaf, cinnamon and cloves enhance the flavor of this dish. While it may be difficult to source all the spices, please do not skip adding cloves, cinnamon and bay leaf.

Mint leaves

Use the freshest bunch of mint possible. I have some growing in my tiny balcony garden and they come in so handy when I make this or any recipe that uses mint. Make sure you sort the mint and wash it well. I recommend using a colander to wash the mint.

Cilantro leaves ( Coriander leaves)

Again, use only fresh cilantro leaves. You can also use cilantro stalks in this recipe. They are very flavorful and it is such a shame to waste them.

Green chili

I have used regular Serrano green chilis for this recipe. Reduce the chilis if you are making this for kids. You can also use Thai green chilis to spice this rice up.

Ginger garlic paste

Like any Pulao and Biryani recipe, this also banks on garlic and ginger for flavor and fragrance. I have used store-bought ginger garlic paste. In case you do not have this, use 2 cloves peeled garlic and 1/4 inch piece peeled ginger.

Onions

White, yellow and purple onions all work well in this rice. You can use any of these. I have chopped the onions very finely but you can also slice them thinly.

Basmati rice

Long and fragrant Basmati is what makes this rice exceptional. I will not recommend substituting this with any other rice.

Lemon juice

Adding lemon juice helps retain the green color of the dish and also reduces the subtle bitterness that mint and cilantro lend to a dish. This is optional but highly recommended.

Cashews

It is no secret that I love them! I love adding them to curries and these type of rice based dishes. They are a welcome addition with a nice sweetish crunch. You can also skip them if you want to keep it nut-free.

Recipe Notes

Water

The amount of water used in this recipe is what makes or breaks it. Please do not add more water than mentioned here. The mint and cilantro leaves should be dried well before grinding the paste.

Measuring

Please use a standard set of measuring cups to measure both rice and water. Use the same cup to measure both the rice and water.

Mixing

Use a wooden ladle or fork to mix the rice after cooking. Be very gentle while mixing to prevent breaking the rice grains.

Soaking rice

Do not soak the rice for more than 10 minutes. Set a kitchen timer to 10 minutes as soon as you soak the rice. This will make it easier.

Variations

Use ghee for a richer tasting mint pilaf.
You can also add 1 cup chopped vegetables after the mint paste has been cooked. This will make the rice more nutritious and filling.
Potatoes and green peas are fantastic additions to this rice. We love this combination.
If you are using a regular stovetop pressure cooker to make this pulao, use a 3 liter deep pressure cooker.

Method

Instant Pot Pudina Rice

Prep work

Wash the mint and cilantro leaves well. Pat them dry. Place the 1 cup Basmati rice in a colander. Wash under running water and soak the rice in 1 cup water for 10 minutes. As soon as the Basmati is done soaking, drain the rice in a colander and set aside.

Making the mint paste

To a blender jar, add the ginger garlic paste, washed mint and cilantro, green chilis and 2 tbsp chilled water. Grind to a smooth paste.

Cooking the spices and mint paste

Insert the inner pot into the Instant pot. Plug in the Instant Pot and press SAUTE MODE – NORMAL. Set the timer for 8 MINS. When the display reads HOT, add the whole spices.

Wait for whole spices to pop. When they do, tip in the finely chopped onions along with salt. Mix well and saute the onions till they turn pink and soft. As soon as the onions are done, add the ground mint paste and mix well. Cook for 2 to 3 minutes, mixing and stirring often. This will help prevent burning.

Cooking the Pudina Pilaf

Add the drained rice and 1.25 cups water. Stir in the lemon juice and mix well. Press CANCEL. Ensure that the sealing ring has been fitted correctly into the Instant Pot lid. Turn the VALVE to SEALING.

Now, press PRESSURE COOK – LOW PRESSURE and set the TIMER to 3 MINUTES. Wait for the cooking cycle to complete. As soon as the cooking cycle is complete, immediately do a quick pressure release by turning the VALVE to VENTING.

Wait for 2 minutes before opening the lid. After opening the lid, fluff the rice with a fork. Heat a small pan with 1 tbsp oil or ghee. Add the broken cashews and saute till they turn golden. Garnish the cooked rice with fried cashews.

Serve hot with a chilled Raita or Dal.

Pressure cooker Pudina rice

Heat a pressure pan with oil. Add the whole spices and when they pop, tip in the finely chopped onions and salt. Mix well and cook till onions become soft and pink. Now, add the ground mint paste. Stir well and cook till the mint paste becomes thick. This will take 3 to 4 minutes on medium flame.

Drain the soaked rice and add to the cooker. Now, add 1.5 cups water and lemon juice. Mix well. Close the cooker and put the weight on. Cook on high heat for 1 whistle. Immediately switch off the flame and remove from heat. Wait for pressure to release naturally. When done, open the lid and fluff the rice before serving.

Pudina rice served in a black bowl placed on a metal tray. Cilantro leaves by the side and chole at the far upper left corner.

Print Recipe

4 from 1 vote

Pudina Rice

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

Prep Time12

Cook Time11

Course: Main Course, Mains

Cuisine: Indian

Servings: servings

Calories: 299kcal

Equipment

1 6 qt Instant Pot
1 ladle
1 Colander
1 Blender
1 small saute pan

Ingredients

For the mint paste

1 cup tightly packed mint leaves
1/2 cup tightly packed cilantro leaves
3 green chilis
1 tsp ginger garlic paste
2 tbsp water

For the Pulao

1.5 tbsp Oil
1 inch cinnamon stick
3 cloves
3 green cardamoms
1 star anise
1 mace
3/4 cup finely chopped onions
1 tsp Salt or to taste
1 cup Basmati rice
1.25 cups Water
2 tsp lemon juice

For garnish

2 tsp oil
2 tbsp broken cashews

Instructions

Instant Pot Pudina Rice

Prep work

Wash the mint and cilantro leaves well.
Pat them dry.
Place the 1 cup Basmati rice in a colander.
Wash under running water and soak the rice in 1 cup water for 10 minutes.
As soon as the Basmati is done soaking, drain the rice in a colander and set aside.

Making the mint paste

To a blender jar, add the ginger garlic paste, washed mint and cilantro, green chilis and 2 tbsp chilled water.
Grind to a smooth paste.
Cooking the spices and mint paste
Insert the inner pot into the Instant pot.
Plug in the Instant Pot and press SAUTE MODE - NORMAL.
Set the timer for 8 MINS.
When the display reads HOT, add the whole spices.
Wait for whole spices to pop.
When they do, tip in the finely chopped onions along with salt.
Mix well and saute the onions till they turn pink and soft.
As soon as the onions are done, add the ground mint paste and mix well.
Cook for 2 to 3 minutes, mixing and stirring often.
This will help prevent burning.

Cooking the Pudina Pilaf

Add the drained rice and 1.25 cups water.
Stir in the lemon juice and mix well.
Press CANCEL.
Ensure that the sealing ring has been fitted correctly into the Instant Pot lid.
Turn the VALVE to SEALING.
Now, press PRESSURE COOK - LOW PRESSURE and set the TIMER to 3 MINUTES.
Wait for the cooking cycle to complete.
As soon as the cooking cycle is complete, immediately do a quick pressure release by turning the VALVE to VENTING.
Wait for 2 minutes before opening the lid.
After opening the lid, fluff the rice with a fork.
Heat a small pan with 1 tbsp oil or ghee.
Add the broken cashews and saute till they turn golden.
Garnish the cooked rice with fried cashews.
Serve hot with a chilled Raita or Dal.

Pressure cooker Pudina rice

Heat a pressure pan with oil.
Add the whole spices and when they pop, tip in the finely chopped onions and salt.
Mix well and cook till onions become soft and pink.
Now, add the ground mint paste.
Stir well and cook till the mint paste becomes thick.
This will take 3 to 4 minutes on medium flame.
Drain the soaked rice and add to the cooker.
Now, add 1.5 cups water and lemon juice.
Mix well. Close the cooker and put the weight on.
Cook on high heat for 1 whistle.
Immediately switch off the flame and remove from heat.
Wait for pressure to release naturally.
When done, open the lid, add the fried cashews and fluff the rice before serving.

Notes

Water

The amount of water used in this recipe is what makes or breaks it. Please do not add more water than mentioned here. The mint and cilantro leaves should be dried well before grinding the paste.

Measuring

Please use a standard set of measuring cups to measure both rice and water. Use the same cup to measure both the rice and water.

Mixing

Use a wooden ladle or fork to mix the rice after cooking. Be very gentle while mixing to prevent breaking the rice grains.

Soaking rice

Do not soak the rice for more than 10 minutes. Set a kitchen timer to 10 minutes as soon as you soak the rice. This will make it easier.

Instant pot timings may vary based on geographic location.

Nutrition facts given here are a rough guide and provided as a courtesy. Please consult a nutrition expert for more details and insights.

For Instant Pot & Air Fryer Recipes

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

Disclaimer

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

Nutrition

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

More Instant Pot Recipes

Sakkarai Pongal | Easy Sweet Pongal

January 4, 2022 By anusha 8 Comments

Sakkarai Pongal is a delicious dessert that has its origins in Tamil Nadu. Over the years, many Southern states have embraced this pudding style dessert that has rice and lentils. In this blog post, let us talk about the festival of Pongal and the recipe as well.

If I could, I would wax eloquent about this dish. That is how much I love this. Honestly, there really is nothing that you cannot love about this heady combination of newly harvested rice, moong lentils and the aroma of green cardamom.

Coming to the recipe itself, I have tried to include all the things that I learned over the years while trying to perfect this recipe. This post includes instructions for both Instant pot sweet pongal and regular stovetop pressure cooker method.

Please use the table of contents below to easily navigate through this post.

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Sakkarai

Wondering what that is? Well, it simply means ‘sugar’ in Tamil. Weirdly enough, we do not add sugar in this. But it is one of those dishes that has so many names. You can call it Sakkarai Pongal or Chakkara Pongal or sweet Pongal. It does not matter. What matters is that this is an exceptional recipe with minimal ingredients.

Pongalo Pongal

Celebrated for 3 days during the Tamil month ‘Thai’ (pronounced as thigh), this is the Thanksgiving festival of the Tamil people. On these days, we pray to the Sun God and humbly offer our harvests. Typically, we offer newly harvested rice. Since sugarcanes are in season, they are a part of the offerings as well.

Bhogi

The celebrations begin with Bogi or Bhogi. This is the day when we spring clean our houses in a sense. We declutter our things, paint our houses bright and draw beautiful Rangolis outside our entrance. I have vivid memories of making intrinsic patterns and filling them with vibrant colors.

In some places, we have the habit of ‘ Kaapu Kattu’. On the day of Bhogi, we put up mango leaves and a local flower cultivar called as Poolaipoo. This is said to cleanse the houses and keep away germs and bacteria. As a habit, we make Ven Pongal on this day as an offering.

Thai Pongal

The second day is when we worship Sun God. In the olden days, a big brass pot was used to make this Pongal. In villages, people come together and make Pongal in a common space like a temple.

My mother used to decorate the brass pot with jasmine strands, newly harvested turmeric roots and leaves along with ginger shoots. I used to smear turmeric and vermillion on the decorated pot.

When the auspicious time arrived, she used to begin by adding water, newly harvested raw rice, moong lentils and a splash of milk to the pot. When the mixture boiled over, we used to call out ‘ Pongalo Pongal’.

After it is cooked, my mom used to offer it to the Gods along with sugarcane, jaggery, fruits and flowers.

Kanu Pongal and Maatu Pongal

The third day is when we worship cows and other animals including goats. Cows and goats get a nice shower. Then we smear turmeric on them and paint their horns in bright colors.

Finally, we make Pongal and offer it to them. This is because we believe that our harvest is impossible without them. This celebration is called Maatu Pongal.

On Kanu Pongal or Kaanum Pongal, people go to meet their loved ones or gather near rivers and streams. It is customary to pack a picnic style lunch featuring dishes like Puliodharai and Curd rice.

I guess I have talked enough about this wonderful festival. Oh and yes, I forgot to add. This is also celebrated in other parts of India. We have Bihu, Lohri, Makar Sankranti and Uttarayan too. What is amazing is that all the states feature similar ingredients in their festive menus.

Ingredients

This is a very straightforward recipe. Keeping beginners in mind, I am sharing a quick and effortless method here. Please note that sweet Pongal is traditionally made in an earthern pot on a wood fire. Today, this is slightly challenging and my method is something that you can use even if you are working that day.

Raw rice

You should use raw rice for this recipe. In Tamil Nadu, we get something called Pongal Arisi. This is the newly harvested rice of the season. It is a short grained rice variety. Unlike the Basmati, this does not have any strong flavor or aroma to it.

Why new rice?

Traditionally, since this is a thanksgiving of sorts, we offer the freshly harvested rice to Sun God. Instead of offering it as is, we make this Pongal and offer it. This is one aspect.

The other aspect is that new rice cooks faster. It also becomes mushy very soon, making it perfect for this dish. If you cannot source new rice, please use regular white Sona Masoori rice.

Moong lentils

I will not recommend substituting this with any other lentils. This is a traditional offering and it is best kept that way. On a totally different note, I just wanted to share that Moong helps in relieving acidity and reflux related issues.

Jaggery

Please do not use white or brown sugar. You will not get the same taste and flavor. Jaggery places a very big role in the final taste of your Pongal. When you add cubed jaggery, you will get a very light brown color Pongal.

If you choose to add organic jaggery, the color will be a deep brown, just like the one you see in my picture.

I have used powdered jaggery and highly recommend it. This not only makes the entire process faster but also effortless. Personally, I love the 24 Mantra Organic jaggery powder. This is not a sponsored post and is just a recommendation.

Aromatics

Green cardamom, edible camphor ( Pachai Karpooram) and ground dry ginger are what you will need for this recipe.

Kovil Chakkara Pongal

To get a typical temple style sweet Pongal, I recommend adding the edible camphor and 2 leaves of Tulsi ( Holy basil). Trust me, you will be instantly reminded of all that Dhonnai Pongal you savored during Margazhi.

Water

This dessert is gooey and mushy in consistency. So, we need more water than usual to cook it.

Ghee

I will go ahead and call this the soul of this recipe. There is no Pongal without ghee. While you can make a vegan sweet Pongal with vegan ghee, I will not recommend this since this is not the traditional or authentic version.

Sweet Pongal With Milk

Adding milk is optional. In general, we do not add milk in our house while making this. If you want a creamier and richer Pongal, add 2 tbsp full fat milk along with the water for the proportion of rice and water mentioned here in this post.

A word of caution though- do not add milk to the rice mixture after it cooks. Since we add jaggery, there is a good chance that the mixture may curdle. It is wise to cook the rice, lentils, milk and water together.

Jaggery for Pongal

I recommend using organic jaggery powder or jaggery for this recipe for convenience and ease. However, if you are using regular jaggery, then you will have to melt the jaggery and strain it through a colander to filter the impurities. This step is very important.

To do this, combine the powdered jaggery with 1/4 cup water. Heat this mixture up until jaggery dissolves completely. When done, strain the mixture through a colander. Use the jaggery syrup in your Pongal.

Since we use 1/4 cup water here, reduce the water by 1/4 cup while pressure cooking the rice and lentils.

Recipe Notes

Please do not use any other variety of rice for this other than raw rice or Sona Masoori. Basmati and other such varieties are a big no.
If you are using cubed jaggery, chop them into very tiny pieces and powder these pieces before adding them to the cooked rice mixture.
Adding ground ginger helps in digestion and flavor. This is optional but recommended.
Do not worry if the Pongal looks watery immediately after it is cooked. It will thicken as it cools.
Avoid adding more water than mentioned here.
Proportion of rice and dal varies from house to house. You can also add equal measures of rice and dal. But add 1 more cup water than mentioned here if you follow this proportion and adjust jaggery accordingly.
If you are making this using the Instant Pot, transfer the cooked Pongal to a serving dish immediately after its done. Please do not leave it on KEEP WARM mode. I found that the Pongal becomes dry and starts sticking to the bottom if this is done.

Instant Pot Sakkarai Pongal

You really did not think I will skip sharing how to make this in the Instant Pot, did ya? Making this in the IP is a cake walk.

To begin with, rinse the dal and rice in a colander and set aside. Pound the cardamom and chop the cashews.

Sauté the nuts and raisins

Insert the inner pot into the Instant Pot. Turn on SAUTE MODE- NORMAL- 6 Minutes. When the display reads hot, add the ghee. Wait for the ghee to melt completely. Once melted, add the cashews and raisins. Fry them till cashews begin to brown. Drain and set aside.

Add the rice and lentils

Now, add the pounded green cardamom pods. Press CANCEL. Immediately, tip in the washed rice and lentils. Add 2.75 cups water, 1/4 teaspoon salt and stir well to combine. Ensure that the sealing ring has been fitted properly into the lid. Close the Instant Pot.

Instant Pot Cooking Time and Mode

Now, turn the VALVE to SEALING. Press PRESSURE COOK on HIGH PRESSURE and set the timer to 10 MINS. Allow the cooking cycle to complete. Wait for the pressure to release naturally.

When the natural pressure release is complete, switch off the Instant Pot, open the lid, and add the powdered jaggery along with the edible camphor and ground dry ginger. Keep stirring until the jaggery melts completely.

Simmering

Once the jaggery has melted fully, switch on the Instant Pot and press SAUTE MODE on NORMAL for 2 minutes. Simmer till the saute cycle ends. Serve immediately.

Pressure cooker sweet Pongal

You can easily make this in a regular stovetop pressure cooker as well.

Rinsing

Place the raw rice and moong lentils in a colander and rinse well under running water.

Pressure cooking

Transfer the washed rice and lentils to a vessel and add 2.75 cups water. Stir in 1/4 tsp salt and mix well. To a 3 liter deep pressure pan, add 1.5 cups to 2 cups water and place the vessel with the rice mixture into the pressure cooker.

Pressure cook on medium heat for 5 whistles. Wait for the pressure to release naturally. During this time, pound the green cardamom and keep it ready. When pressure releases, open the lid. To the cooked rice and lentils, add the powdered jaggery.

Adding jaggery and simmering

Mix well until all the jaggery is melted. Now, heat a heavy bottomed large pan with ghee. I used my 4 quart Dutch oven to do this. When the ghee melts, lower the heat, add cashews and saute them till light golden. Tip in the raisins and green cardamom. Fry till raisins become plump.

Now, add the rice mixture to the pan. Add the edible camphor and ground dry ginger. Mix well. Simmer on low heat for 2 to 3 minutes. Once done, serve hot.

More Pongal Recipes

Sakkarai Pongal, a traditional Tamil style dessert served in a copper serving bucket. Cashews on the top as garnish. The serving dish has been placed on a burlap mat. Brass spoons and wooden bowls of rice and lentil are at the background.

Print Recipe

5 from 1 vote

Sakkarai Pongal

A traditional South Indian rice and lentil dessert sweetened with jaggery. This easy sweet Pongal can be made either in the Instant pot or in a regular pressure cooker.

Prep Time5

Cook Time25

Course: Dessert

Cuisine: Indian, South Indian, Tamil

Servings:

Calories: 272kcal

Equipment

1 Pressure cooker Use a 3 liter stovetop pressure pan.
1 Heavy bottomed pan if following the pressure cooker method.
1 6 qt Instant Pot if making in the Instant Pot
1 Colander
1 ladle

Ingredients

1/2 cup raw rice
1/4 cup moong dal
2.75 cups water
1/4 tsp salt
1.25 cups powdered jaggery
2.5 tbsp ghee
4 green cardamoms
2.5 tbsp broken cashews
2 tbsp raisins
1 pinch edible camphor
1/4 tsp ground dry ginger Sukku in Tamil

Instructions

Prep work

Rinse the dal and rice in a colander and set aside.
Pound the cardamom and chop the cashews.

Instant Pot

Insert the inner pot into the Instant Pot.
Turn on SAUTE MODE- NORMAL- 6 Minutes.
When the display reads hot, add the ghee.
Wait for the ghee to melt completely.
Once melted, add the cashews and raisins.
Fry them till cashews begin to brown. Drain and set aside.
Now, add the pounded green cardamom pods.
Press CANCEL.
Immediately, tip in the washed rice and lentils.
Add 2.75 cups water, 1/4 salt and stir well to combine.
Ensure that the sealing ring has been fitted properly into the lid.
Close the Instant Pot.

Instant Pot Cooking Time and Mode

Now, turn the VALVE to SEALING.
Press PRESSURE COOK on HIGH PRESSURE and set the timer to 10 MINS.
Allow the cooking cycle to complete.
Wait for the pressure to release naturally.
When the natural pressure release is complete, switch off the Instant Pot.
Open the lid, and add the powdered jaggery along with the edible camphor and ground dry ginger.
Keep stirring until the jaggery melts completely.
Simmering
Once the jaggery has melted fully, switch on the Instant Pot and press SAUTE MODE on NORMAL for 2 minutes.
Simmer till the saute cycle ends.
Serve immediately.

Stovetop Pressure cooker Pongal

Transfer the washed rice and lentils to a vessel and add 2.75 cups water.
Stir in 1/4 tsp salt and mix well.
To a 3 liter deep pressure pan, add 1.5 cups to 2 cups water and place the vessel with the rice mixture into the pressure cooker.
Pressure cook on medium heat for 5 whistles.
Wait for the pressure to release naturally.
During this time, pound the green cardamom and keep it ready.
When pressure releases, open the lid.
To the cooked rice and lentils, add the powdered jaggery.

Adding jaggery and simmering

Mix well until all the jaggery is melted.
Now, heat a heavy bottomed large pan with ghee.
When the ghee melts, lower the heat, add cashews and saute them till light golden.
Tip in the raisins and green cardamom.
Fry till raisins become plump.
Now, add the rice mixture to the pan.
Add the edible camphor and ground dry ginger.
Mix well.
Simmer on low heat for 2 to 3 minutes.
Once done, serve hot.

Notes

Please do not use any other variety of rice for this other than raw rice or Sona Masoori.
If you are using cubed jaggery, chop them into very tiny pieces and powder these pieces before adding them to the cooked rice mixture.
Adding ground ginger helps in digestion and flavor.
Do not worry if the Pongal looks watery immediately after it is cooked. It will thicken as it cools.
Avoid adding more water than mentioned here.
The inner pot that I used to place in the stovetop pressure cooker is roughly 1.25 quarts or 1.12 liter in capacity.
If you are making this using the Instant Pot, transfer the cooked Pongal to a serving dish immediately after its done. Please do not leave it on KEEP WARM mode. I found that the Pongal becomes dry and starts sticking to the bottom if this is done.
Instant Pot timings may vary based on the geographic location.
Nutrition values are given here as a courtesy and are a rough guide. Please consult a qualified nutrition expert for better understanding of micros and macros.

For Instant Pot & Air Fryer Recipes

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

Disclaimer

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

Nutrition

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

Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on Pinterest for delicious content. Tried this easy sweet pongal? We value your thoughts and comments! Please rate this recipe and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this recipe.

Veg Biryani – Instant Pot & Stovetop

December 24, 2021 By anusha 7 Comments

Veg Biryani is a classic Indian rice dish that no one can ever say no to. In case you are wondering what is veg, it is short for vegetable. A combination of aromatic Basmati rice and veggies, this is a fantastic main course for a party. In this post, I will share how to make this as an one pot dish in the Instant Pot and on stove-top.

Veg Biryani, vegetable biryani or biriyani, however you choose to call it, really does not matter. What matters is that we dig into that plate of awesomeness as quickly as possible.

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Ingredients

Biryani is a dish that is replete with spices. It is the whole spices that make Biryani special. Generally, this is a meat based dish. But today, we will be making a vegetarian version.

Oil or ghee

Typically, we use ghee to make any kind of biryani. However, if you are looking for a vegan version, skip the ghee and use any neutral flavored vegetable oil.

Whole spices

There is no substitute to whole spices in a biryani recipe. While it may be difficult to source all of them, you will be good to go if you have bay leaves, cloves, green cardamom and cinnamon.

Onions

Any variety of onions are okay for this recipe. I have used purple onions but you can also use yellow or white onions instead.

Ground paste

Different people have different ways of making biryani. I learned this version from my BFF and have been making it forever now. The ground paste here gives a wonderful flavor to the dish. It is a combination of fresh mint, cilantro, green chilis, ginger and garlic with a hint of fennel.

Yogurt

Again, yogurt is something that is very commonly used in a biryani, especially, in recipes where there is a marinade involved. While we will not be marinating our veggies today, we will be using 2 tbsp thick fresh yogurt. If you want the biryani to be vegan, skip this completely or use cashew yogurt in its place.

Vegetables

Carrots, green beans, baby corn cauliflower, potatoes and mushrooms are the best veggies for any biryani. I have used carrots, baby corn, peas, beans and cauliflower. As for the quantity, a good rule of thumb is to use 2 times more veggies than rice. So for every 1 cup of rice, we need 2 cups of veggies.

Basmati rice

Fragrant Basmati is the best variety for making Biryani. Beautifully long and aromatic, this rice is not only flavor-packed but also easy to cook.

Water

Since we will be using yogurt and the ground paste, we are not going to be following the usual proportion of rice and water for this recipe.

Cashews and raisins

These are completely optional but highly recommended. They make the Biryani richer. Crunchy cashews and sweet raisins is something that I just cannot omit when making this.

Variations

There are so many ways to make this classic. In case you are looking for one that has saffron milk, then check out our Veg Dum Biryani recipe.
I do not add any spice blends like Biryani masala powder for this version. If you like a strong spice flavor, you can add 1 tsp biryani masala spice blend right after you add the ground paste and yogurt.
You can add veggies of your choice to this biryani. I often make this as a fridge clean out meal as well.

Recipe notes

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

Tips to make the best Instant Pot Veg Biryani

Soak the Basmati rice for only 10 minutes. Start a kitchen timer as soon as you dunk the rice in water. Drain the soaked rice completely in a colander before adding it to the Instant Pot.
Use a measuring cup to measure both rice and water. I have used 250 ml measuring cup for measuring both rice and water. Use the same cup to measure both.
Do not add more than 3 tbsp water while grinding the mint and cilantro paste.
Fluff the cooked biryani with a fork once done.
If your biryani is mushy, spread it out on a wide plate and allow it to cool down. Do not let the biryani sit in the Instant Pot as soon as it is done. Avoid switching on the KEEP WARM mode. The rice cooks further in the residual heat. So, transfer the cooked biryani to an insulated hot box.

Method

Soak the rice

Wash the Basmati rice in a colander under running water once. Transfer the washed rice to a mixing bowl and add 2 cups water. Allow this to soak for 10 minutes. Start a kitchen timer to keep an eye on the soaking time. While the rice soaks, prep the remaining stuff.

Chop the veggies

Wash and prep the baby corn, cauliflower, beans and carrots. Set aside. Chop the onions towards the end.

Make the paste

Grind together mint, cilantro, green chilis, fennel seeds, garlic cloves and ginger with 3 tbsp water to a smooth paste. Set aside.

Drain the soaked rice

Once the ten minutes are up, drain the soaked rice in a colander completely. Please do not let the rice soak longer than mentioned here.

How to make Instant Pot Vegetable Biryani?

Insert the inner pot into the Instant Pot. Plug in the Instant Pot and press SAUTE MODE on NORMAL. Set the timer to 8 minutes. When the display reads HOT, add the oil or ghee.

Tip in the green cardamoms, bay leaf, cloves, cinnamon stick and mace. Saute for 20 seconds. Now, add the onions and mix well. Add salt and cook the onions till they become pink and soft.

At this stage, add the ground paste and mix well. Now, add 2 tbsp thick yogurt. Stir well to combine and cook this paste for 3 minutes till the mixture is a bit dry.

Now, add the chopped veggies and combine well. Tip in the soaked rice and 1 cup water. Now, add the turmeric powder and the screw pine extract or rose water . Stir well to combine.

Cooking time and mode

Switch off the Instant Pot. Ensure that the sealing ring has been fitted properly into the lid. Close the Instant Pot and turn the VALVE to SEALING. Switch on the Instant Pot again. Press PRESSURE COOK mode on LOW PRESSURE for 5 minutes.

Allow the cooking cycle to complete. When done, immediately do a quick pressure release. After releasing the pressure, open the lid and fluff the biryani with a fork.

Garnishing

Heat a small pan with ghee or oil. Add the broken cashews and wait for them to begin to brown. At this stage, add the raisins and allow them to just puff up and become plump. Immediately add this to the biryani and mix gently.

Pressure cooker veg biryani

We can make the same recipe in a regular stovetop pressure cooker as well.

Heat a 4 liter deep pressure pan with oil. Add the whole spices and saute for 1 minute on medium flame. Now, add the chopped onions and salt. Mix and allow the onions to become soft and pink. Add the ground spice paste and the yogurt next.

Stir to combine and cook till the mixture becomes almost dry. Add the veggies now and mix well. Cook for 2 minutes on medium flame. Once done, add the soaked and drained rice.

Add 1.5 cups water and mix well. Tip in the turmeric powder now. Mix well. Stir in the rose water or screw pine extract. Close the lid. Put the weight on and cook on medium heat for 1 whistle.

Once you hear the whistle, switch off the flame. Wait for 2 minutes and then manually release the pressure by lifting the weight with the help of a ladle or a long handled spoon.

Fluff the rice with a fork.

Garnishing

vegetable biryani made in the Instant pot and served in a blue cast iron enameled dutch oven

Print Recipe

4.67 from 3 votes

Vegetable Biryani

The classic Biryani in a vegetarian avatar. This medley of rice and veggies with whole spices is just what you need for a party or on a weekend.

Prep Time15

Cook Time13

Course: Main Course, Mains

Cuisine: Indian

Servings: persons

Calories: 398kcal

Equipment

Instant Pot
Blender
Spatula

Ingredients

For the spice paste

1/2 cup finely chopped cilantro leaves
15 mint leaves
3 green chilis Serrano peppers work well here.
4 cloves garlic peeled and chopped
1/2 inch ginger peeled and chopped
1 tsp fennel seeds
2 tbsp water

For soaking the rice

1 cup Basmati rice
2 cups water

For the Biryani

1.5 tbsp oil or ghee
1 bay leaf
3 cloves
3 whole green cardamoms
1/2 inch cinnamon stick
1 mace
1 cup finely chopped onions
2 cups mixed vegetables I used carrots, peas, baby corns, beans and cauliflower
2 tbsp thick fresh yogurt
1.5 tsp Kosher salt or to taste
1.25 cup water
1 tsp ground turmeric
1 tsp screw pine extract or 1 tsp edible rose water

For garnishing

1 tbsp oil or ghee
2 tbsp broken cashews
1.5 tbsp raisins or sultanas

Instructions

Soak the rice

Wash the Basmati rice in a colander under running water once.
Transfer the washed rice to a mixing bowl and add 2 cups water.
Allow this to soak for 10 minutes. Start a kitchen timer to keep an eye on the soaking time.

Chop the veggies

Wash and prep the baby corn, cauliflower, beans and carrots.
Set aside.
Chop the onions towards the end.

Make the paste

Grind together mint, cilantro, green chilis, fennel seeds, garlic cloves and ginger with 3 tbsp water to a smooth paste. Set aside.
Drain the soaked rice
Once the ten minutes are up, drain the soaked rice in a colander completely.
Please do not let the rice soak longer than mentioned here.

Instant Pot Vegetable Biryani

Insert the inner pot into the Instant Pot.
Plug in the Instant Pot and press SAUTE MODE on NORMAL.
Set the timer to 8 minutes.
When the display reads HOT, add the oil or ghee.
Tip in the green cardamoms, bay leaf, cloves, cinnamon stick and mace.
Saute for 20 seconds. Now, add the onions and mix well.
Add salt and cook the onions till they become pink and soft.
At this stage, add the ground paste and mix well.
Now, add 2 tbsp thick yogurt.
Stir well to combine and cook this paste for 3 minutes till the mixture is a bit dry.
Now, add the chopped veggies and combine well.
Tip in the soaked rice and 1 cup water.
Add the screw pine extract and rose water along with the ground turmeric. Stir well to combine.

Cooking time and mode

Switch off the Instant Pot.
Ensure that the sealing ring has been fitted properly into the lid.
Close the Instant Pot and turn the VALVE to SEALING.
Switch on the Instant Pot again.
Press PRESSURE COOK mode on LOW PRESSURE for 5 minutes.
Allow the cooking cycle to complete.
When done, immediately do a quick pressure release.
After releasing the pressure, open the lid and fluff the biryani with a fork.

Garnishing

Heat a small pan with 1 tbsp oil or ghee.
Add the cashews and fry on medium heat till it begins to brown.
Immediately, tip in the raisins and wait for them to puff up.
Transfer the fried nuts and raisins to the biryani.
Mix well and serve hot.

Pressure cooker veg biryani

Heat a 4 liter deep pressure pan with oil.
Add the whole spices and saute for 1 minute on medium flame.
Now, add the chopped onions and salt.
Mix and allow the onions to become soft and pink.
Add the ground spice paste and the yogurt next.
Stir to combine and cook till the mixture becomes almost dry.
Add the veggies now and mix well.
Cook for 2 minutes on medium flame.
Once done, add the soaked and drained rice.
Add 1.5 cups water and ground turmeric and mix well.
Stir in the rose water or screw pine extract.
Close the lid. Put the weight on and cook on medium heat for 1 whistle.
Once you hear the whistle, switch off the flame.
Wait for 2 minutes and then manually release the pressure by lifting the weight with the help of a ladle or a long handled spoon.
Fluff the rice with a fork.
Heat a small pan with ghee or oil.
Add the broken cashews and wait for them to begin to brown.
At this stage, add the raisins and allow them to just puff up and become plump.
Immediately add this to the biryani and mix gently.Garnishing

Notes

Follow the measurements for water to the T at every step in this recipe for the best Instant Pot biryani you can make.
Adding screw pine water ( Pandan extract) or rose water enhances the flavors. Make sure you use food grade rose water or screw pine water.
Instant Pot timings may vary based on geographic locations.
Nutrition values provided here are a rough guide and given as a courtesy. Please consult a certified nutrition expert for more details.

For Instant Pot & Air Fryer Recipes

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

Disclaimer

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

Nutrition

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

More Biryani Recipes

Instant Pot Fudge

December 24, 2021 By anusha 2 Comments

This Instant Pot fudge recipe is just what you need if you are looking for last minute gifting ideas. With just three ingredients and 20 minutes of hands on cooking time, this fudge is worth all the hype. This post is also a step by step guide on how to use the Instant Pot as a double boiler.

Can anyone ever say no to chocolate? It is one of those things that can instantly cheer you up and this chocolatey treat is no exception.

You should make some fudge because

it has only three ingredients.
we just have to spend 20 minutes to make this decadent treat.
this is a vegetarian friendly dessert.
you can make this in multiple batches with minimal effort.
it is easily customizable.

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Ingredients

Like I mentioned before, you just need 3 ingredients for this recipe.

Chocolate

I have used dark chocolate with 70% cocoa in it. Dark chocolate works perfectly for this recipe since we will be using condensed milk. The condensed milk mellows down the cocoa a bit and the end result is a rich milk chocolate style fudge.

Condensed milk

We will need one can of sweetened condensed milk for this recipe. Please do not use refrigerated condensed milk.

Nuts

Since I wanted to replicate Ferrero Rocher in terms of taste, I went with hazelnuts and walnuts for this recipe. Peeled hazelnuts are the best. You can also use almonds or pecans instead of hazelnuts and walnuts in this recipe.

How to use Instant Pot as a double boiler?

One of the reasons why I love the Instant Pot so much is that it is an appliance that works in multiple avatars. For instance, the stovetop Bain Marie method is so complicated. This is even more so for beginners who have no beforehand experience. But the Instant Pot makes it so easy.

To use the Instant Pot as a double boiler, you will need

6 quart or a 3 quart Instant Pot

Both these work well for melting chocolate or for any other recipe that calls for double boiling. Add 1.5 cups water to the inner pot, place it into the Instant Pot and set it to SAUTE MODE- HIGH for 8 MINUTES.

A large mixing bowl that can sit snugly over the pot

This is the most important thing. I recommend using a stainless steel or a tempered glass bowl for this purpose. And your bowl has to sit snugly inside the pot.

If your bowl does not fit properly into or over the pot, the steam that escapes will cause your chocolate to seize. When chocolate seizes, it will not get tempered.

In this recipe, I have used a 6 quart Instant Pot and a large tempered glass mixing bowl from Ikea. My bowl has a diameter of 26 cm and is 13 cm in height.

If you are a beginner and not confident about handling glass equipment well, I recommend using food grade stainless steel mixing bowls.

Variations

You can use this recipe as a base recipe and add your own touches to it. Here are some suggestions.

Make this nut free. Skip all the nuts and just use only chocolate and condensed milk to make good old fashioned fudge.
Use dried fruit like cranberries, figs and sultanas along with the nuts. The chewy fruit is a welcome addition in terms of texture and taste. You will need 1/2 cup dried fruit and 1 cup toasted nuts if you are going to use this combination.
Add some candied orange peel. The end result is a robust citrussy fudge that is not just delicious but something tastes like gourmet stuff.
Sprinkle some sea salt before setting the fudge. This elevates the fudge to another level of yum.
You can also add a splash of vanilla before adding the toasted and crushed nuts.

Shelf life and storage

This fudge keeps well in the refrigerator for 10 days. Place the cut squares in an air tight covered box. To prevent them from sticking to each other, separate each square with a small piece of parchment paper.

Recipe Notes

I have used a 20 cm by 20 cm square baking pan for setting my fudge. This recipe yields 16 squares. You can also cut them into smaller pieces based on your preference.
Make sure that the chocolate does not come into contact with moisture or water or steam while you melt it. Chocolate and water are enemies. Even a drop of water will make your chocolate seize. This in turn will affect the texture and the taste of the fudge.
You can use Hershey’s semi-sweet dark chocolate baking chips or Ghirardelli chocolate chips for this recipe. This is just a recommendation and this is not a sponsored post.
If you are using chocolate bar, then chop it into small pieces that are evenly sized. This also takes a bit longer than small chocolate chips to melt.
Prep the baking pan with a parchment paper as the first step before you begin melting the chocolate.
If you prefer thicker squares, you can also use a standard loaf pan that is 8.5 inches by 4.5 inches in dimensions. Line this with parchment paper and proceed with the recipe.
Toasting the nuts adds depth and flavor to the fudge. They also become crunchy. I highly recommend toasting hazelnuts because the flavor is incredible. If you are using almonds, you can skip this step. But for every other nut, I recommend toasting them.
Use an air fryer or the microwave to toast your nuts in a jiffy. For this recipe, I took the air fryer route to toast my hazelnuts and walnuts.
This fudge needs a setting time of at least 2.5 hours in the fridge for best results.

Method

Toast the nuts

Place the hazelnuts and walnuts in the Air fryer. Toast at 180C for 2 minutes. When done, remove and let it cool. After the nuts are cool, place them in a Ziploc bag and lightly crush the nuts using a rolling pin. Alternatively, place the toasted nuts in a coffee grinder and pulse once or twice.

Prepping the Instant Pot for double boiling

While the nuts cool down, add the water to the Instant pot and allow it to heat up. Also, line a 20 cm by 20 cm square baking pan with parchment paper and set aside.

Place the inner pot into the Instant Pot. Add 1.5 cups water to the inner pot. Plug in the Instant Pot and select SAUTE MODE- NORMAL- 15 Minutes. Wait for the water to begin boiling.

Melting chocolate

When you see tiny bubbles and steam rising from the water, place a bowl that fits snugly on the inner pot. Add the chocolate chips and keep stirring it until it has melted half way through. This takes 2 to 3 minutes.

When the chips are melted half way through, add the condensed milk and stir well to combine. Keep stirring until the chocolate looks glossy and shiny. This takes 3 minutes.

Adding the nuts

When the chocolate mixture is all glossy, add the crushed nuts and mix well. Continue to cook the mixture for 1 minute after incorporating the crushed nuts with the chocolate mixture thoroughly.

Setting the fudge

Pour the mixture into the lined baking pan. Close it with another parchment sheet. Gently even out the surface with a flat based ramekin or a ladle. Place this in the fridge. Now, wait for at least 2.5 hours for the fudge to set fully.

Slicing the fudge

When the fudge has set well, uncover the fudge and slice them into squares.

chocolate fudge stacked over a piece of parchment paper placed on a rustic metal tray. Christmas ornaments placed at the back. Fairy lights not in focus.

Print Recipe

4.50 from 2 votes

Instant Pot Fudge

Quick and easy fudge rich with nuts. Takes less than 20 minutes of active cooking time and can be made in batches with minimal effort.

Prep Time6

Cook Time10

Chilling Time2 30

Course: Dessert

Cuisine: American, International

Servings: pieces

Calories: 279kcal

Equipment

Instant Pot 6 qt
Mixing bowl
Spatula
20 cm by 20 cm square baking tin
Parchment paper
Paring knife

Ingredients

1.5 cups water
12 oz dark chocolate chips 342g by weight
5 oz hazelnuts
2.5 oz walnuts
14 oz sweetened condensed milk

Instructions

Toast the nuts

Place the hazelnuts and walnuts in the Air fryer.
Toast at 180C for 2 minutes.
When done, remove and let it cool.
After the nuts are cool, place them in a Ziploc bag and lightly crush the nuts using a rolling pin.

Prepping the Instant Pot for double boiling

While the nuts cool down, add the water to the Instant pot and allow it to heat up.
Also, line a 20 cm by 20 cm square baking pan with parchment paper and set aside.
Place the inner pot into the Instant Pot. Add 1.5 cups water to the inner pot.
Plug in the Instant Pot and select SAUTE MODE- NORMAL- 15 Minutes.
Wait for the water to begin boiling.

Melting chocolate

When you see tiny bubbles and steam rising from the water, place a bowl that fits snugly on the inner pot.
Add the chocolate chips and keep stirring it until it has melted half way through. This takes 2 to 3 minutes.
When the chips are melted half way through, add the condensed milk and stir well to combine.
Keep stirring until the chocolate looks glossy and shiny. This takes 3 minutes.

Adding the nuts

When the chocolate mixture is all glossy, add the crushed nuts and mix well.
Continue to cook the mixture for 1 minute after incorporating the crushed nuts with the chocolate mixture thoroughly.

Setting the fudge

Pour the mixture into the lined baking pan.
Cover it with another parchment sheet.
Gently even out the surface with a flat based ramekin or a ladle.
Place this in the fridge.
Now, wait for at least 2.5 hours for the fudge to set fully.

Slicing the fudge

When the fudge has set well, uncover the fudge and slice them into squares.

Notes

I have used a 20 cm by 20 cm square baking pan for setting my fudge. This recipe yields 16 squares. You can also cut them into smaller pieces based on your preference.
Make sure that the chocolate does not come into contact with moisture or water or steam while you melt it.
If you are using chocolate bar, then chop it into small pieces that are evenly sized. This also takes a bit longer than small chocolate chips to melt.
Prep the baking pan with a parchment paper as the first step before you begin melting the chocolate.
If you prefer thicker squares, you can also use a standard loaf pan that is 8.5 inches by 4.5 inches in dimensions. Line this with parchment paper and proceed with the recipe.
Toasting the nuts adds depth and flavor to the fudge. They also become crunchy. I highly recommend toasting hazelnuts because the flavor is incredible. If you are using almonds, you can skip this step. But for every other nut, I recommend toasting them.
Use an air fryer or the microwave to toast your nuts in a jiffy. For this recipe, I took the air fryer route to toast my hazelnuts and walnuts.
This fudge needs a setting time of at least 2.5 hours in the fridge for best results.
Instant Pot settings differ based on geographic locations.
Nutritional values given here are a rough guide. Please consult a certified nutrition expert for more details or information.

For Instant Pot & Air Fryer Recipes

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

Disclaimer

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

Nutrition

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

More Chocolate, anyone?

Sweet & Spicy Cranberry Chutney

December 23, 2021 By anusha Leave a Comment

I am sure you will love this vegan, zero-oil, healthy and savory cranberry chutney as much as I do. This is such an easy accompaniment that is bursting with flavors and just perfect for the winter. Use fresh or frozen cranberries to make this sauce.

This sweetish tart chutney is very forgiving. I m certain that you have most of the stuff in your pantry already. And for those people who cannot source fresh cranberries, you can use frozen cranberries to make this, folks.

Ingredients

Here is a list of all the ingredients for this recipe. Towards the end of this list, I have also included a substitutes list for these.

Cranberries

Use the reddest cranberries you can find. If you plan on canning this chutney, dry the cranberries thoroughly before using them.

Oranges

We love citrus! And oranges along with the orange zest adds so much depth to this chutney. If you are wondering about how tangy the chutney is going to be, trust me, it is going to be perfect.

Ginger

Ah.. what can I tell about ginger? It is my favorite herb ever. Wait, is ginger a herb? I m not sure and that conversation is for another day. But you need fresh ginger for this chutney. That pungency balances the tart berries.

Ground spices and whole spices

I kept it very simple and added just cayenne and Garam Masala spice blend for this. Cinnamon and cloves also go into this recipe.

Vinegar

We will be adding just a splash of red wine vinegar in this chutney. As for vinegars like red wine, a little goes a long way.

You can skip this and add apple cider vinegar if you are serving this to kids and are particular about keeping it alcohol free.

Sweetener

As I wanted to keep this chutney free from refined sugar, I went ahead and used coconut sugar.

Orange juice and water

I tried making this chutney with just water and to be honest, it tastes meh. When I made it with a combination of orange juice and water, the flavor and taste was unbelievably good! So, I will not recommend skipping the orange juice.

Substitutes and replacements

Ingredient	Substitute
Fresh cranberries	Frozen cranberries
Red wine vinegar	Apple cider vinegar
1 tablespoon grated ginger	1 teaspoon ground dry ginger
3/4 cup coconut sugar	1/2 cup plus 1 tbsp brown sugar
1 tsp cayenne	1 tsp red paprika
3/4 tsp garam masala	1/2 tsp each ground cumin and ground coriander
cinnamon stick	3/4 tsp ground cinnamon
cloves	1/2 tsp ground nutmeg
oranges	1 Granny smith apple or Gala apple peeled and cored

Variations

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

How to use?

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

Shelf life and storage

When stored in a clean, air-tight and covered container, this chutney keeps well for a week in the fridge. You can also freeze this in small portions.

Frozen chutney keeps well for 6 weeks to 2 months in the freezer. Thaw frozen chutney in the refrigerator overnight before using.

Indian cranberry chutney

Yep. You can easily add Indian touches to this recipe. Add a tempering of mustard seeds, fennel seeds and nigella seeds in a neutral flavored vegetable oil to this chutney. You can also add curry leaves as garnish.

Recipe Notes

You can use either fresh or frozen cranberries to make this recipe.
I recommend using a weighing scale to measure all the ingredients.
When making this in the Instant Pot, you must add at least 1 cup of liquid. Do not reduce the amount of liquid to less than 1 cup. I have used 3/4 cup orange juice and 1/2 cup water. If desired, you can reduce the water by 1/4 cup.
This sauce thickens as it cools down. Do not leave the sauce on KEEP WARM mode after you mash and simmer it. The sauce will keep cooking and become very thick.
3/4 cup coconut sugar was just perfect for us. Feel free to add 1 cup if you prefer your chutney on the sweeter side.
You can also reduce the cayenne and garam masala if you do not prefer spicy cranberry chutney or if you are making this for kids.

Method

Instant Pot Cranberry Chutney

Prep

Wash and dry the cranberries if you are using fresh ones. I have used frozen cranberries for this chutney. So I did not have to prep them ahead.

Insert the inner pot into the instant pot. Add the frozen cranberries, oranges, orange zest, grated ginger, ground spices, whole spices, vinegar, coconut sugar, salt, water and orange juice. Mix well to combine.

Cooking time and mode

Ensure that the sealing ring has been fitted properly into the lid. Close the Instant Pot and turn the VALVE TO SEALING. Plug in your Instant Pot. Choose PRESSURE COOK MODE- HIGH PRESSURE and set the timer for 5 MINUTES.

Allow the cooking cycle to complete fully. Wait for 3 minutes of NATURAL PRESSURE RELEASE. Now press CANCEL or turn off your Instant Pot. Do a quick pressure release by turning the VALVE to VENTING.

Simmering

After releasing the pressure, mash the chutney with a potato masher. This step is optional but recommended. Now, turn on the SAUTE MODE on NORMAL for 2 minutes.

Allow the chutney to simmer for 2 minutes. When done, switch off the IP and remove the inner pot. Wait for the chutney to cool fully before transferring it to containers.

Stovetop method

To a 5 quart Dutch Oven or a heavy bottomed saucepan, add the cranberries, orange, grated ginger, ground spices, whole spices, vinegar, coconut sugar, salt, water and orange juice.

Mix well to combine. Bring to a rapid boil by cooking on high heat. When the mixture begins to boil, reduce the heat to low, cover and cook for 10 to 12 minutes.

Once done, open and mash the mixture using a potato masher. Continue to cook on low heat for about 5 minutes to reduce the liquids and thicken the sauce.

cranberry chutney made in the instant pot, served in a glass jar placed over a slate board. Cranberries, halved oranges and spices by the side.

Print Recipe

No ratings yet

Cranberry Chutney

Spicy, savory and healthy cranberry chutney that gets done in less than 15 minutes. This chutney is just what you need for all the winter parties.

Prep Time5

Cook Time7

Course: Accompaniment, Condiments

Cuisine: American

Servings: servings

Calories: 59kcal

Equipment

Instant Pot 6 quart
Potato masher
ladle

Ingredients

18 oz frozen or fresh cranberries
2 navel oranges peeled and segmented
1 tbsp grated ginger
1.5 tbsp orange zest
1 tsp cayenne
3/4 tsp garam masala
3/4 cup coconut sugar
1.25 tbsp red wine vinegar
1 inch cinnamon stick
2 to 3 cloves
2 tsp Kosher salt or to taste
1/2 cup water
3/4 cup freshly squeezed orange juice

Instructions

Insert the inner pot into the instant pot.
Add the frozen cranberries, oranges, orange zest, grated ginger, ground spices, whole spices, vinegar, coconut sugar, salt, water and orange juice.
Mix well to combine.

Cooking time and mode

Ensure that the sealing ring has been fitted properly into the lid.
Close the Instant Pot and turn the VALVE TO SEALING.
Plug in your Instant Pot.
Choose PRESSURE COOK MODE- HIGH PRESSURE and set the timer for 5 MINUTES.
Allow the cooking cycle to complete fully.
Wait for 3 minutes of NATURAL PRESSURE RELEASE.
Now press CANCEL or turn off your Instant Pot.
Do a quick pressure release by turning the VALVE to VENTING.

Simmering

After releasing the pressure, mash the chutney with a potato masher.
Now, turn on the SAUTE MODE on NORMAL for 2 minutes.
Allow the chutney to simmer for 2 minutes.
When done, switch off the IP and remove the inner pot from the Instant Pot.
DO NOT KEEP IT ON KEEP WARM MODE.
Wait for the chutney to cool fully before transferring it to containers.

Stovetop method

To a 5 quart Dutch Oven or a heavy bottomed saucepan, add the cranberries, orange, grated ginger, ground spices, whole spices, vinegar, coconut sugar, salt, water and orange juice.
Mix well to combine.
Bring to a rapid boil by cooking on high heat.
When the mixture begins to boil, reduce the heat to low, cover and cook for 10 to 12 minutes.
Once done, open and mash the mixture using a potato masher.
Continue to cook on low heat for about 5 minutes to reduce the liquids and thicken the sauce.

Notes

You can use either fresh or frozen cranberries to make this recipe.
I recommend using a weighing scale to measure all the ingredients.
When making this in the Instant Pot, you must add at least 1 cup of liquid. Do not reduce the amount of liquid to less than 1 cup. I have used 3/4 cup orange juice and 1/2 cup water. If desired, you can reduce the water by 1/4 cup.
This sauce thickens as it cools down. Do not leave the sauce on KEEP WARM mode after you mash and simmer it. The sauce will keep cooking and become very thick.
3/4 cup coconut sugar was just perfect for us. Feel free to add 1 cup if you prefer your chutney on the sweeter side.
You can also reduce the cayenne and garam masala if you do not prefer spicy cranberry chutney or if you are making this for kids.
Instant Pot timings differ based on geographic locations.
Nutritional values provided here are a rough guide. Please consult a nutrition expert for more details and information.

For Instant Pot & Air Fryer Recipes

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

Disclaimer

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

Nutrition

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

More Dips and Sauces

Gingerbread Hot Chocolate

December 22, 2021 By anusha Leave a Comment

How about combining two winter classics into one with this gingerbread hot chocolate? After all, what are winter holidays without piping hot cups of cocoa topped with marshmallows and other such small joys? Right? In this post, we will see how to make some amazing hot chocolate with wintry spices.

I am the only one who is not a coffee person in my family. I do not do tea as well. For people like me, hot cocoa in winter is bliss. This year, I decided to spice it up a bit and combined my gingersnaps and a winter drink in one.

My standard order at a cafe has always been hot cocoa. I am talking about days before Starbucks became popular, guys. In fact, I still remember Cafe Coffee Day in Bengaluru serving some amazing cocoa.

Considering that I love this drink so much, it is only fair that I share my own spin on it, isn’t it?

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Why should you try this?

We all need a enormous mug of this winter delight because

it has ginger which is loaded with immune boosting properties. This is just what you need when it is cold.
can anyone ever say not to chocolate? Really? I m not even considering the possibility.
the spices that we add, also have some terrific nutrient values. Cinnamon, for instance, has anti-oxidants and allspice has fantastic anti-inflammatory properties.
lastly, this is a divine, decadent drink when you are nursing a cold or a flu or you just want to cozy up in front of the tree on Christmas morning.

Ingredients

We are making hot cocoa from scratch. Roll up your sleeves and get that saucepan out. Make sure to bring one big enough because everyone is going to want seconds.

Our star ingredients in this recipe are good quality chocolate chips, fresh ginger and molasses.

Ginger

Use the freshest ginger available. Scrape the peel off a 1.5 inch ginger and grate it using a grater. Set aside. No fresh ginger? Substitute with 1 tsp ground ginger. The flavor is a bit different but delicious, nonetheless.

Water

Yes. We will use water to simmer our spices first. Plus, this makes your house smell like Christmas. You are welcome.

Spices

In this recipe, we will be using ground cinnamon, ground allspice and cloves. And I will not recommend substituting any of them.

Sweeteners

To make the best gingerbread flavor, you need molasses. I have used unsulphured blackstrap molasses here. And this is just what you need for this recipe. Other than this, I have also added maple and regular white sugar. In case you do not prefer white sugar, please use coconut sugar.

Chocolate

Get the best quality dark chocolate you can. All I had in my fridge was some cooking dark chocolate chips. This was fantastic in terms of flavor and taste.

Cream

You will need heavy whipping cream for this. The cream adds body and makes the cocoa smoother and creamier. Skip this if you are looking to cut down calories.

Milk

Any milk can be used. Pick full fat milk if you like the drink to be creamy.

Whipped cream

This step is completely optional. You can either use the whipped cream canister like I did or whip some heavy whipping cream up and pipe it onto the cocoa.

Vegan hot chocolate

To make this drink fully vegan, skip the whipping cream and heavy cream. You can use your choice of nut milk. Best bets include cashew and oat milk. I personally recommend barista style oat milk for this recipe.

Variations

Spike this with an ounce of brandy just before serving if it is intended for grownups.
Add a generous grind of black pepper along with the spices. This gives an earthy spice to the drink.
Top with gingerbread man or speculoos cookies before serving. It is a delicious treat for kids.
You can also add cookie butter ( Biscoff spread) or crushed Biscoff cookies as a topping. Marshmallows are always a big win too.
Use milk chocolate instead of dark chocolate if you want a sweeter version of this. I have used chocolate that has 70% cocoa.

Recipe Notes

Allow the spices, water and ginger to simmer well before adding the other ingredients.
Add the cream and chocolate in quick succession and make sure to whisk well.
Wait for the chocolate to melt fully before adding the milk.
Once you add the milk, do not allow the mixture to cook for longer. Since this recipe has molasses, it may curdle the milk if cooked for a long time.
Serve immediately once you add the whipped cream.

Method

Grate the ginger and set aside. Heat a saucepan with water. Add the grated ginger, ground cinnamon, ground allspice and cloves along with maple syrup and molasses. Stir well and allow to simmer for 4 to 5 mins.

When the water reduces to 2/3rd of its quantity, add the cream and chocolate in quick succession. Whisk well and cook the mixture till all of the chocolate has melted fully. Add the sugar next and immediately add the milk. Stir well to combine. Simmer over gentle heat for 2 minutes.

Once done, pour into mugs. Top with whipped cream. Sprinkle some ground cinnamon before serving. Serve immediately once you add the whipped cream.

gingerbread flavored hot chocolate served in a glass mug with whipped cream topping and a sprinkle of ground cinnamon. Fairy lights and christmas tree decor surround the mug. Mug sits on a metal tray placed on a wooden board.

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No ratings yet

Gingerbread Hot Cocoa

Decadently divine hot cocoa spiced with ginger and other ground spices. Just what we need during winters.

Prep Time5

Cook Time10

Course: Beverage

Cuisine: American, International

Servings: people

Calories: 547kcal

Equipment

Saucepan
Spatula
Measuring cups and spoons

Ingredients

150 ml water
1 tbsp freshly grated ginger
1/2 tsp ground cinnamon
1/4 tsp ground allspice
3 cloves
1.5 tbsp maple syrup
2 tsp unsulphured blackstrap molasses
75 ml heavy cream
2.5 oz dark chocolate chips
2 tbsp sugar
200 ml milk

For serving

2 tbsp whipped cream topping
1/4 tsp ground cinnamon for sprinkling

Instructions

Grate the ginger and set aside.
Heat a saucepan with water.
Add the grated ginger, ground cinnamon, ground allspice and cloves along with maple syrup and molasses.
Stir well and allow to simmer for 4 to 5 mins.
When the water reduces to 2/3rd of its quantity, add the cream and chocolate in quick succession.
Whisk well and cook the mixture till all of the chocolate has melted fully.
Add the sugar next and immediately add the milk.
Stir well to combine.
Simmer over gentle heat for 2 minutes.
Once done, pour into mugs.
Top with whipped cream.
Sprinkle some ground cinnamon before serving.
Serve immediately once you add the whipped cream.

Notes

Allow the spices, water and ginger to simmer well before adding the other ingredients.
Add the cream and chocolate in quick succession and make sure to whisk well.
Wait for the chocolate to melt fully before adding the milk.
Once you add the milk, do not allow the mixture to cook for longer. Since this recipe has molasses, it may curdle the milk if cooked for a long time.
Serve immediately once you add the whipped cream.
Nutritional values provided here are a rough guide and given as a courtesy. Please consult a certified nutrition expert for more information and details.

For Instant Pot & Air Fryer Recipes

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

Disclaimer

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

Nutrition

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

More Warming Recipes For Winter

Easy Vegetarian Minestrone Soup

December 19, 2021 By anusha 2 Comments

Hearty soups like this vegan minestrone soup are just what you need after a long day at work. What if I told you that this takes less than 10 minutes of prep? Gather all your ingredients because we are going to make the best vegetarian minestrone ever.

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We have warmed up to the idea of chunky soups this winter. When I say we, I am obviously referring to my H and my little one. I have always been a soup person. Chunky, smooth, whatever. Over the years, our love for soups has grown. I m now constantly looking for easy soups or soups that have no oil.

This minestrone checks so many boxes because it is

loaded with beans- your protein fix has been dealt with.
vegan– we are not going to be adding parmesan today. Nope.
something that comes together with almost zero effort.
also something that you can rustle up with whatever you have in the pantry. This is a dump and go recipe. Just add all your ingredients to the Instant pot and go sip some soothing tea.
a soup that has pasta. Can you say no to pasta?

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Ingredients

Like any hearty minestrone out there, this recipe also has beans and pasta. As this is a vegan soup, we are going to be using some veggies and lots of herbs to flavor this.

Olive oil

This is hands-down the best oil for this recipe. However, you can also use any neutral flavored vegetable oil. I have used extra virgin olive oil here.

Onions, garlic

White onions or yellow onions are amazing in soups. They have a mild flavor unlike the red ones that are quite pungent. For a set and forget soup like this, I strongly recommend white onions. As for garlic, I finely chopped them before tipping it in.

Celery

What makes a minestrone exceptional? Celery! Yes. It is celery that adds a fantastic flavor. Please do not skip this in this recipe.

Veggies

While I have used carrots and green beans, you can also use sweet potatoes, cauliflower, potatoes, parsnips, butternut squash or even zucchini. A minestrone is incomplete without some greens.

On the day I cooked this, I only had frozen spinach. Other greens that will work in this recipe include baby spinach leaves, chopped kale or just chopped fresh spinach.

Beans

Who is your best friend in the pantry? Mine definitely is canned beans. At any given time, I have at least 6 types of canned beans in my pantry. Whether it is Rajma or this minestrone, it is always great to have some canned kidney beans or white beans.

In this soup, I have used a combination of canned white beans and canned chickpeas. You can choose to use either one of these or use both. Drain the canned beans in a colander and wash them well before using.

Canned tomatoes

Italian chopped tomatoes are the best bet for this recipe. If you cannot find this, you can also use regular canned chopped tomatoes. If you prefer the tomato flavor to be dominant, I also recommend adding 2 tablespoons of tomato sauce to your soup.

Canned fire roasted tomatoes is another option for this recipe. In case you do not have canned tomatoes, you can use regular Napolitana or Arabbiata pasta sauce in this soup. Personally, my favorite pasta sauce is from Rao’s or Prego.

Pasta

Short pasta varieties like Macaroni, Spirali, Fusilli and Penne are great in this soup. I went with Spirali since this is what I had. For a healthier minestrone, use whole wheat pasta.

Broth

If you have been using water to cook your soups, you need to reconsider. Because, broth in soup is life-changing. Low sodium vegetable broth or ‘better than bouillon’ does wonders to any vegetarian or vegan soup.

Aromatics and seasonings

We are just going to be using smoked paprika and freshly cracked pepper to spice up this soup. As for aromatics, you can go both ways- use fresh herbs or dried ones.

If you have read my previous posts, you would know that I have a small sweet basil plant at home. So I used fresh sweet basil and a generous amount of Italian seasoning.

You can also use fresh thyme, rosemary and basil instead of this Italian seasoning blend.

Gluten free vegan minestrone soup

To make this recipe celiac-friendly, skip the pasta and use lentil pasta. Or you can also use brown rice. For a grain-free minestrone, use quinoa.

If you are using brown rice or quinoa, wash them well and soak in hot water for 1 hour before cooking. This way, you will not have to adjust the cooking time or mode.

Make ahead

This is a freezer-friendly soup and it freezes well for as long as 3 months. Though, it never lasts me that long. Because it is that delicious! To freeze this soup, allow the soup to cool down completely as it is cooked.

To expedite the cooling process, transfer the soup to a large mixing bowl. Place this bowl over an ice bath. Once cool, divide into 2.5 cup portions and transfer to freezer-safe containers. Freeze till ready to eat.

Allow frozen minestrone soup to thaw in the fridge overnight the previous day. When it thaws, reheat on gentle heat and serve immediately.

Slow cooker minestrone soup

Add all the ingredients to your crockpot or slow cooker. Stir well. Allow it to cook on low for 2 hours. Once done, stir well, garnish with fresh herbs and serve hot.

Stove top method

This recipe can easily be made on the stove top as well. Heat a heavy bottomed pan like a Dutch oven. You will need a 4 quart Dutch oven for this.

Add the olive oil and when hot, add bay leaves and garlic. Allow the garlic to cook till it begins to brown. Now, add the onions and salt. Mix well.

Immediately, add the remaining dry ingredients one by one. Add the canned tomatoes and the broth. Stir well.

Cook on medium flame, stirring every now and then for about 6 to 8 minutes or until the pasta is cooked. We love our pasta al-dente. And for this, 7 minutes of cooking time was perfect.

No oil soup

Yes, this is possible. And it tastes just as yummy. To make a zero-oil minestrone soup, simply skip the extra virgin olive oil and proceed with the remaining ingredients.

Please note that this version tastes best only when made in an Instant Pot.

Recipe Notes

This is a dump and go Instant Pot minestrone recipe at its best. If you plan to make this on stove-top, then I will not recommend skipping the oil. While water sauté is an option, I found that the onion and garlic tasted raw even after 10 minutes of cooking when done on stove-top.
Adding maple syrup is optional but recommended. The sweet syrup balances the tart tomatoes in this recipe.
Missing the cheese? Try adding 1 tsp nutritional yeast after adding the canned tomatoes.
Want a spicier soup? Add some red pepper flakes before serving. I am already drooling.
I wanted to make a kid-friendly soup. So I skipped the red wine vinegar. You can add a splash of it if you are making this for a grown-up crowd. Use 1.25 tbsp red wine vinegar for this recipe. Add it along with the broth.

Instant Pot Dump and Go Method

Prep work

Drain the canned chickpeas and white beans in a colander. Wash them well under running water. Prep the remaining ingredients and assemble everything ready.

Instant Pot Cooking Time and Method

Place the inner pot into the Instant Pot. Add olive oil, garlic, onions, celery, chopped carrots, chopped fresh green beans along with the chickpeas and kidney beans.

Now, add the maple syrup, smoked sweet paprika and salt. Add the pasta next and tip in the canned tomatoes. Add the Italian seasoning next and pour the broth in. Stir well.

Plug in the Instant Pot. Ensure that the sealing ring has been fitted properly into the lid. Close the Instant Pot and turn the VALVE to SEALING. Press PRESSURE COOK – HIGH PRESSURE and set the timer to 5 MINUTES.

Garnishing

Allow the cooking cycle to complete and do a quick pressure release immediately. Stir well and fish out the bay leaves. Now, add fresh basil and freshly cracked black pepper. Mix well and serve hot.

vegan minestrone soup served in a brown rimmed beige bowl with a black handled spoon in it. The bowl is placed on a white linen cloth. Fresh sweet basil leaves strewn around the bowl.

Print Recipe

5 from 2 votes

Vegan Minestrone Soup

A hearty vegan minestrone soup that takes less than 10 minutes of prep work. With veggies, beans and pasta, this makes for a wonderful dinner.

Prep Time10

Cook Time5

Course: Main Course, Mains

Cuisine: Italian

Servings: servings

Calories: 244kcal

Ingredients

1.5 tbsp extra virgin olive oil
2 tbsp finely chopped garlic
1 cup finely chopped white onions
2 bay leaves
3/4 cup chopped celery
3/4 cup peeled and diced carrots
3/4 cup chopped fresh green beans
3/4 cup frozen spinach please refer blog post for more details
1 can chickpeas
1 can white beans
1 tbsp maple syrup
1.5 tsp smoked sweet paprika
1 tsp salt or to taste
1 cup Spiralli pasta
1 can Italian chopped tomatoes
4 cups vegetable broth
1 tbsp Italian seasoning

For garnish

8 sweet basil leaves torn or finely chopped
1.25 tsp freshly cracked black pepper

Instructions

Instant Pot Dump and Go Method

Prep work

Drain the canned chickpeas and white beans in a colander.
Wash them well under running water.
Prep the remaining ingredients and assemble everything ready.

Instant Pot Cooking Time and Method

Place the inner pot into the Instant Pot.
Add olive oil, garlic, onions, celery, chopped carrots, chopped fresh green beans along with the chickpeas and kidney beans.
Now, add the maple syrup, smoked paprika and salt.
Add the pasta next and tip in the canned tomatoes.
Add the Italian seasoning next and pour the broth in. Stir well.
Plug in the Instant Pot.
Ensure that the sealing ring has been fitted properly into the lid.
Close the Instant Pot and turn the VALVE to SEALING.
Press PRESSURE COOK - HIGH PRESSURE and set the timer to 5 MINUTES.

Garnishing

Allow the cooking cycle to complete and do a quick pressure release immediately.
Stir well, fish out the bay leaves and discard them.
Now, add fresh basil and freshly cracked black pepper.
Mix well and serve hot.

Notes

Make ahead

This is a freezer-friendly soup and it freezes well for as long as 3 months. Please read blog post for more details.

Slow cooker minestrone soup

Add all the ingredients to your crockpot or slow cooker. Stir well. Allow it to cook on low for 2 hours. Once done, stir well, garnish with fresh herbs and serve hot.

Stove top method

This recipe can easily be made on the stove top as well. Please refer the blog post for complete instructions.

No oil soup

To make a zero-oil minestrone soup, simply skip the extra virgin olive oil and proceed with the remaining ingredients. Please note that this version tastes best only when made in an Instant Pot.

Recipe Notes

This is a dump and go Instant Pot minestrone recipe at its best. If you plan to make this on stove-top, then I will not recommend skipping the oil. While water sauté is an option, I found that the onion and garlic tasted raw even after 10 minutes of cooking when done on stove-top.

Adding maple syrup is optional but recommended. The sweet syrup balances the tart tomatoes in this recipe.

Missing the cheese? Try adding 1 tsp nutritional yeast after adding the canned tomatoes.

Want a spicier soup? Add some red pepper flakes before serving. ]

I wanted to make a kid-friendly soup. So I skipped the red wine vinegar. You can add a splash of it if you are making this for a grown-up crowd. Use 1.25 tbsp red wine vinegar for this recipe. Add it along with the broth.

Instant pot timings may vary based on geographic location.

Nutritional values are provided here as a courtesy and only a rough guide. Please seek a certified nutrition expert's advice for more information.

For Instant Pot & Air Fryer Recipes

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

Disclaimer

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

Nutrition

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

More Soups

Air Fryer Mushrooms | Vegan, No Oil

December 15, 2021 By anusha Leave a Comment

These easy air fryer mushrooms are just what you need for a party or with that mezze platter. Six ingredients and less than 20 minutes are what separates you from these vegan air-fried mushrooms. No fancy ingredients unless you count soy as fancy.

What is your favorite mushroom? Ever since I have moved to Singapore, I have learned so much about mushrooms. I never knew that there were so many varieties. My favorite is the button mushroom.

While it is nothing exotic, it is a variety that is easily available in most places and it has got a fantastic umami like every mushroom worth its salt should.

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Ingredients

Like I said, this recipe calls for just six ingredients. This is a zero-oil recipe. While most of these is available in most pantries, having a list of substitutes won’t hurt, either.

Mushrooms

I have used white button mushrooms in this recipe. You can also use swiss brown mushrooms. These are sometimes referred to as cremini mushrooms too.

Seasonings

For these air fried mushrooms, I just used ground white pepper and Cajun spice. You can also use regular paprika, smoked paprika, curry powder or even garam masala. Adjust the seasonings as per your palate.

Soy sauce

This is that one ingredient that makes this dish top-notch. I strongly believe that in any recipe, there will be that one ingredient that makes or breaks it. In this recipe, it is the soy sauce. I used a light soy sauce.

If you are looking for a gluten-free air fryer mushroom recipe, then please use Tamari or coconut aminos.

Garlic powder

My latest discovery is garlic powder. Yeah. I m kind of old school that way. But ever since I discovered it, I go through at least 2 bottles a month. Yep. It is that good. I add them to everything that calls for garlic because it simply minimizes the effort of mincing the garlic every single time.

In case you do not have garlic powder, add 1 tbsp grated garlic instead.

Lemon juice

Garlic, lemons and pepper never go wrong. What is a mushroom recipe without some lemons eh? Until very recently, I was of the impression that soy and lemon doesn’t mix. Well, I have been proven wrong. This recipe and our air fryer shishito peppers are proof.

Variations

Just by changing an ingredient or two, we can bring out so many variations to this easy appetizer.

You can add 1 tbsp extra virgin olive oil to the mushrooms. The olive oil gives a wonderful flavor.
Fresh herbs like rosemary, sweet basil or parsley are great in this recipe too. You will need about 1.25 tbsp finely chopped herbs for every 10 oz of mushrooms here.
Use Italian seasoning or taco seasoning or just regular curry powder instead of the Cajun spice for a different flavor.

Air fry mushrooms like a pro

Mushrooms are 90% water, folks. Did you all know this? I was amazed when I came across this. Just a random ‘shroom fact for you all. Making amazing mushrooms is not rocket science. These are some of the things I learned while testing this recipe. Here you go.

Do not crowd the air fryer basket. This applies for anything you air-fry. Crowding makes the mushrooms steam instead of roast. So air fry in batches if your basket is too small.
Squeeze the lemon juice just before serving.
Pop them into the basket and begin air frying as soon as you have tossed them in the seasonings. Salt makes the mushrooms release water. So, we need to work very quickly while air frying them.
If you are making multiple batches, toss the mushrooms with the seasonings and other ingredients in batches too. This is again because salt makes mushrooms release water if you let them sit too long.
Make sure that the mushrooms are completely dry. I avoid washing them in water. Instead, I wipe them clean with a paper towel. This is a great way to involve the kids too.
Air-frying time depends on the size of your air fryer. I have a Cosori 5 qt air fryer. And it took me 12 minutes for every batch. If your basket is smaller, then you may have to do this in batches. I was able to air fry 10 oz of mushrooms in a single batch in my air fryer.
Always shake your basket mid way through air frying. By doing this, you can not only flip the mushrooms but also prevent over cooking or burning.

How to cut the mushrooms?

Slice the mushrooms evenly into thick slices. Uneven slicing means uneven cooking. I observed that when the slices are too thin, they tend to burn or become too dry. Cut the mushrooms into just two thick slices. If they are bigger, you can quarter them. But do not cut them thinner than that.

No preheating

I did not preheat the air fryer for this recipe. This is because we need the heat to go from low to high while the mushrooms cook. When I preheated the air fryer, I found that the mushrooms over cooked and dried out instead of being soft but with a crisp outer layer.

Serving suggestions

These easy mushrooms are great appetizers. Serve them with any dip of your choice or just with some Sriracha sauce.
Make them as a part of a mezze platter. They are great with cheese and other dips too.
Include them in your Thanksgiving menu or Christmas eve dinner. You can even make them right after your guests arrive. Just wipe the mushrooms clean, slice them and keep them ready beforehand. Similarly, combine the seasonings in a large mixing bowl. You can toss the mushrooms in the seasoning mixture once your guests arrive and begin air frying right away.

Method

Prep the mushrooms

Wipe the mushrooms clean with a paper towel. Slice them into two halves. If you find any moisture in them, allow the sliced mushrooms to air dry for 20 minutes.

Toss them with seasonings

In a mixing bowl, place the sliced mushrooms, ground pepper, soy sauce, red paprika and salt. Toss everything well using a silicone spatula or with your fingers.

Air fry them

Arrange the mushrooms in a single layer in the air fryer basket. There should not be any overlaps. Air fry them at 390 F for 12 minutes. At the 6th minute mark, stop and shake the basket well. The last picture in the collage above shows the mushrooms at half way mark.

Continue to air fry for the remaining 6 minutes. Once done, transfer to a serving platter. Squeeze the lemon juice and add a sprinkle of red chili flakes.

You can also garnish with fresh herbs. I garnished these mushrooms with roughly chopped sweet basil. Serve immediately.

Recipe card

air fryer mushrooms served on a deep white plate with lemon wedges. White plate placed on a wooden plate.

Print Recipe

5 from 4 votes

Air fryer mushrooms

These addictive zero-oil air fryer mushrooms are amazing as appetizers. They are naturally vegan and are ready in less than 20 minutes.

Prep Time6

Cook Time12

Course: Appetizer

Cuisine: International

Servings: persons

Calories: 47kcal

Equipment

Air fryer

Ingredients

10 oz white button mushrooms
1 tbsp light soy sauce
1 tsp garlic powder Please read blog post for more details
1/2 tsp ground white pepper
3/4 tsp red paprika
1/2 tsp salt or to taste

For garnish

1 tbsp finely chopped fresh basil Please refer blog post for more details.
1/2 tsp red chili flakes Optional

Instructions

Prep the mushrooms

Wipe the mushrooms clean with a paper towel.
Slice them into two halves.
If you find any moisture in them, allow the sliced mushrooms to air dry for 20 minutes.
Toss them with seasonings
In a mixing bowl, place the sliced mushrooms, ground pepper, soy sauce, red paprika and salt.
Toss everything well using a silicone spatula or with your fingers.

Air fry them

Arrange the mushrooms in a single layer in the air fryer basket.
Air fry them at 390 F for 12 minutes.
At the 6th minute mark, stop and shake the basket well.
Continue to air fry for the remaining 6 minutes.
Once done, transfer to a serving platter.
Squeeze the lemon juice and add a sprinkle of red chili flakes.
Garnish with fresh herbs of choice.
Serve immediately

Notes

Do not crowd the air fryer basket.
Squeeze the lemon juice just before serving.
Pop them into the basket and begin air frying as soon as you have tossed them in the seasonings.
If you are making multiple batches, toss the mushrooms with the seasonings and other ingredients in batches too.
Make sure that the mushrooms are completely dry.
Air-frying time depends on the size of your air fryer.
Always shake your basket mid way through air frying. By doing this, you can not only flip the mushrooms but also prevent over cooking or burning.
Nutritional values mentioned here are given as a rough guide. Please consult a qualified and certified nutrition expert if you have any concerns or would like more details.
Air frying timings and temperature settings may tend to vary based on the brand and size of the airfryer.

For Instant Pot & Air Fryer Recipes

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

Disclaimer

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

Nutrition

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

More Air Fryer Recipes

Spaghetti Squash Pad Thai | Gluten-free

December 14, 2021 By anusha Leave a Comment

Your search for an amazing gluten-free pad Thai ends here. Meet Spaghetti Squash Pad Thai, the grain-free and gluten-free alternative to your regular noodles. Spaghetti squash is a great keto-friendly vegetable that you can use instead of noodles and pasta. Cook the squash in the Instant Pot and roll up your sleeves to make the best vegan and gluten-free Pad Thai ever!

I love Asian food. If there is something that I love as much as I do Indian fare, it has got to be Thai food. I will not be exaggerating if I tell that I spent my entire time in Thailand, exploring the local food.

What makes this cuisine so appealing is the fact that it is vegetarian and vegan-friendly. In the recent years, Pad Thai has become almost synonymous to Thai food globally. I just felt like reinventing this classic with some Spaghetti Squash.

Use the table of contents to navigate through this post easily.

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Ingredients

Our key ingredient in this recipe is the spaghetti squash. Cook the squash, separate the strands and keep it ready. While squash cooks, you can assemble the remaining ingredients.

Onions and bell peppers

I used white onions and red bell peppers. You can also use red onions and regular green bell peppers in this recipe.

Garlic and spring onions

What is a Pad Thai without an overdose of garlic, eh? I also used spring onion greens for this recipe. A good substitute for the green onions would be finely chopped cilantro or leeks.

Tofu

I used regular firm tofu after pressing it. I just cut up the tofu into cubes and fry them until the edges began to brown. We prefer our tofu to be slightly soft and so, I did not bother frying it to a golden brown. If you like fried tofu or crispy tofu, then fry them well till edges become golden.

Bean Sprouts

Bean sprouts are not only crunchy and delicious but also are a rich source of protein. I add them to fried rice, pretty much any Asian-inspired stir fry and noodles. These are optional but highly recommended.

Peanuts

A Pad Thai is incomplete without peanuts. This recipe calls for roasted peanuts. You can either use store-bought roasted peanuts or roast some in the air-fryer and toss them in.

Sesame oil

Do you know the secret to making some amazing Asian food? It is sesame oil. Use cold-pressed sesame oil for this recipe for an amazing flavor. If you are not a fan of or are allergic to sesame oil, then you can use any neutral flavored vegetable oil or avocado oil.

How to make Pad Thai Sauce?

You can put together this sauce easily in less than 5 minutes. And you can also use this sauce in the classic Pad Thai recipe too. It is very simple and straightforward. You can also buy your own Pad Thai sauce but make sure that it is gluten-free and vegan.

To make your own Pad Thai sauce, combine maple syrup, coconut aminos, lime juice, Sriracha sauce and tamarind paste. Check the recipe card for exact quantities.

Variations to Pad Thai Sauce

You can also add peanut butter to this sauce. If you are going to add peanut butter, warm it up in the microwave before stirring in other ingredients. Use light soy sauce instead of coconut aminos if you are not looking for gluten-free options. Tamari is another gluten-free substitute for soy sauce.

Serving suggestions

This Pad Thai tastes best when it is made fresh and eaten hot. To make this a complete meal, serve this with some crunchy cucumber salad. You can also use this Pad Thai as a stuffing in your summer rolls.

Variations

Traditionally, Thai basil is not added in Pad Thai. However, we love the flavor and I added some to put my own twist to it. You can skip this as it is optional.
Allergic to peanuts? Use roasted cashews instead. They use cashews in plenty in Thai food. And in this recipe, cashews taste just as delicious as peanuts.
Looking for a soy-free version? Skip the tofu completely. Instead, add brussels sprouts, shredded cabbage or mushrooms. Mushrooms are the best here since they have a texture similar to meat.
No maple syrup? Use 2 tbsp coconut sugar or Jaggery instead. Both work beautifully well.

Recipe Notes

Please follow all the instructions to cook spaghetti squash in the Instant Pot to the T. Make sure to drain the cooked and separated strands of squash in a colander and let it rest for a good 20 to 30 minutes before proceeding with the recipe.
Pad Thai should be cooked on high heat for a short time. The idea is to cook the veggies just enough so that they are crunchy but cooked. I prefer my squash toothsome with a bite for Pad Thai. So I do not recommend cooking the dish on heat for a long time after you have tipped in the squash.
You can also add other veggies like carrots and beans here. Chop the carrots and beans into thin strips. This way, they cook fast and retain the crunch as well.
I added very little salt to this since the Pad Thai sauce already has salt. Please feel free to adjust the salt as per your palate.

Method

Cook the spaghetti squash in the Instant Pot and keep ready. Press the extra firm tofu. Chop into cubes and set aside. You can check how to prep tofu in our Tofu in Orange Sauce post.

Make the sauce

Combine the maple syrup, tamarind paste, Sriracha sauce, lime juice and coconut aminos in a mixing bowl. Whisk well and keep ready.

Making Pad Thai

Heat a sauté pan with oil. Crank up the flame to the highest possible. Add the tofu and fry on high heat for 2 to 3 minutes until the edges just begin to brown. Once done, add garlic, onions and red bell peppers along with salt.

Mix well and cook for 30 to 40 seconds. Now, add the spring onions greens and stir to combine. Tip in the Pad Thai sauce and mix well. Immediately, tip in the cooked spaghetti squash. Toss well to coat the squash with the sauce and veggie mixture.
Add the bean sprouts and toss again. Cook for 2 minutes on high flame, stirring every now and then.

Finally, add the roasted peanuts and toss well. Garnish with roughly torn Thai basil leaves and serve hot with lime wedges.

Recipe Card

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

Print Recipe

5 from 1 vote

Spaghetti Squash Pad Thai

A grain-free take on the classic Pad Thai. This is a naturally vegan and gluten-free recipe. Enjoy this hot for dinner.

Prep Time10

Cook Time10

Course: Main Course, Mains

Cuisine: Fusion, Thai

Servings: people

Calories: 345kcal

Equipment

Saute pan
Tongs

Ingredients

For the Pad Thai sauce

1.25 tsp Tamarind paste
1.5 tbsp Maple syrup
1.25 tbsp Lime juice
1.5 tsp Sriracha sauce
1.5 tsp Coconut Aminos

For the Pad Thai

1.25 tbsp sesame oil
3/4 cup cubed pressed extra firm tofu
1 tbsp chopped garlic
1 cup thinly sliced white onions
1 cup red bell pepper strips
3/4 tsp Salt or to taste
1/2 cup chopped spring onion greens
3.5 cups cooked Spaghetti squash strands
3/4 cup bean sprouts
1/2 cup roasted peanuts

For garnish

3 to 4 leaves Thai Basil optional

To serve

2 to 3 wedges lime

Instructions

Cook the spaghetti squash in the Instant Pot and keep ready.
Press the extra firm tofu.
Chop into cubes and set aside.

Make the sauce

Combine the maple syrup, tamarind paste, Sriracha sauce, lime juice and coconut aminos in a mixing bowl.
Whisk well and keep ready.

Making Pad Thai

Heat a sauté pan with oil.
Crank up the flame to the highest possible.
Add the tofu and fry on high heat for 2 to 3 minutes until the edges just begin to brown.
Once done, add garlic, onions and red bell peppers along with salt.
Mix well and cook for 30 to 40 seconds.
Now, add the spring onions greens and stir to combine.
Tip in the Pad Thai sauce and mix well.
Immediately, tip in the cooked spaghetti squash.
Toss well to coat the squash with the sauce and veggie mixture. Add the bean sprouts and toss again.
Cook for 2 minutes on high flame, stirring every now and then.
Finally, add the roasted peanuts and toss well.
Garnish with roughly torn Thai basil leaves and serve hot with lime wedges.

Notes

Please follow all the instructions to cook spaghetti squash in the Instant Pot to the T. Make sure to drain the cooked and separated strands of squash in a colander and let it rest for a good 20 to 30 minutes before proceeding with the recipe.
Pad Thai should be cooked on high heat for a short time. The idea is to cook the veggies just enough so that they are crunchy but cooked. I prefer my squash toothsome with a bite for Pad Thai. So I do not recommend cooking the dish on heat for a long time after you have tipped in the squash.
You can also add other veggies like carrots and beans here. Chop the carrots and beans into thin strips. This way, they cook fast and retain the crunch as well.
I added very little salt to this since the Pad Thai sauce already has salt. Please feel free to adjust the salt as per your palate.

For Instant Pot & Air Fryer Recipes

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

Disclaimer

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

Nutrition

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

More Asian Recipes

Instant Pot Spaghetti Squash

December 13, 2021 By anusha Leave a Comment

Step by step guide to make the perfect Instant Pot Spaghetti Squash in less than 30 minutes. Spaghetti Squash takes forever to roast in the oven. And that is why, the Instant Pot remains our favorite kitchen gadget ever. Psst..Spaghetti squash is keto-friendly and is a great gluten-free option for noodle-based dishes.

If I were to choose one vegetable family to eat forever in my life, it will definitely be squash. I have a thing for butternut, zucchini, pumpkin and pretty much any squash.

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What is spaghetti squash?

Spaghetti squash is a winter squash that typically makes an appearance at the market from late September through February. When you cook the squash, the flesh become like thin straps which resemble spaghetti or noodles. That’s why it is called spaghetti squash.

Pressure Cooker Spaghetti Squash

In this post, I will share how I cook this lovely, vibrant squash in an electric pressure cooker. I have an Instant Pot and a Mealthy Multi-pot. I have tried this method in both and it works perfectly every time. You can follow the same method and cook this squash in any electric pressure cooker including the Ninja Foodi.

Ingredients

All you need for this is a spaghetti squash and water. Apart from this, you will also need-

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

Shelf life and storage

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

drain the squash completely using a colander. Too much moisture in squash leads to mold and fungus growth.
allow the cooked squash to cool down completely before refrigerating.
place the cooked, drained and cooled squash into an air-tight container and refrigerate.

How to freeze spaghetti squash?

Where I live, a spaghetti squash costs as much as an arm and a leg. And I had way too much spaghetti squash after I cooked it. So, obviously, I froze it peeps.

To freeze the cooked squash, follow these steps-

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

How to use frozen spaghetti squash?

To use frozen squash, thaw at room temperature for an hour. Then use as required in the recipe.

Ways to use spaghetti squash

Go classic and add toss them up with some classic Marinara sauce.
Or, make some pesto pasta.
You can also use this in a casserole.
Better yet, toss them into a faux spaghetti Aglio Olio.
Swap spaghetti squash for all noodle based dishes. You can begin with this Singapore Noodles!

I made something exciting and so yum with this. Stay tuned for the recipe. That is what is lined up as the next recipe.

Now, here are some of the most commonly asked questions when it comes to this recipe.

Can you cut the squash into two halves before pressure cooking?

If your squash is very big, like mine was, then you can cut it into two before placing it in the electric pressure cooker.

Can we cook whole spaghetti squash without cutting in the Instant pot?

Depending on the size of your squash, this is possible. The squash I used for this post was well over 2 pounds and I could not fit it as a whole in my Instant Pot. So, I had to cut it into halves.

If you can fit the squash comfortably with some free space around it, then you are good to go. Make sure there is at least 1/2 inch gap between your squash and the inner pot. Handling the squash after it cooks will be easier when you do this.

You can only fit a small 2 pound spaghetti squash in the inner pot easily. I do not recommend adding a bigger one if it fits too snugly.

How to cut a spaghetti squash correctly?

Did you know that the strands in this squash run along the width. So, cut the squash into two along the width rather than the length. This way, you will get longer strands of spaghetti squash. Not to mention that it is also umpteen times easier.

To cut a spaghetti squash,

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

How long to cook spaghetti squash?

Timings differ when you cook the squash after cutting and as a whole. When cooking the spaghetti squash as a whole in the Instant pot, press PRESSURE COOK/ MANUAL mode. Set the timer to 18 minutes on High Pressure and allow the cooking cycle to complete.

Once cooking is done, do a quick pressure release by turning the VENT. Carefully, remove the squash and allow it to cool down a bit before slicing through.

Method

Prep the squash

Wash the squash well and scrub the shell gently to get rid of any dirt. Now, wipe dry. Place on a chopping board. Wear a safety glove and hold the squash with one hand. Using a small and sharp paring knife, slice through the squash along its width. Scoop out the seeds using a melon baller or a spoon.

Instant Pot Setting and Timings

Insert the inner pot into the Instant Pot. Add 1 cup water (246 ml) to the inner pot. Now, place a tall trivet or an egg steaming rack in it. Place the squash halves over the trivet. You can put them whichever way you want. I placed them, cut side up.

Ensure that the sealing ring has been fitted properly into the lid. Close the lid and turn the VALVE to SEALING. Plug in the Instant Pot. Press PRESSURE COOK ( MANUAL in older models), HIGH PRESSURE and set the timer to 8 MINUTES.

Allow the cooking cycle to complete fully. It takes around 8 to 10 minutes for the instant pot to come to pressure. So the total time is around 18 minutes for the entire process.

When the cooking cycle is complete, release the pressure quickly by turning the valve to VENTING. While doing a quick pressure release, please exercise caution and keep yourself away from the vent.

Separating the strands

Open the lid and wait for a few minutes before lifting the cooked squash out. Use a pair of tongs to remove the squash from the Instant Pot. Wait for the squash to become cool enough to handle.

Once the squash has cooled down a bit, use a fork and scrape out the flesh. You can see that the squash comes out in long noodles. Transfer this to a colander and allow it to sit for at least 10 to 15 minutes before using it in any recipe.

This step is very important because this helps get rid of all the moisture from the steam. That is all. Perfectly cooked spaghetti squash is ready in less than 30 minutes of active cooking time.

Cook spaghetti squash like a pro

with our handy tips and tricks.

A 6-quart Instant Pot will fit a squash that is about 8 inches long. My squash was longer than this. So I had to cut it into halves and cook into two batches.
A pressure cooker needs water to cook. Don’t forget to add water to the inner pot before cooking.
You will get nearly 5 to 6 cups of strands from 2.5 pounds of spaghetti squash.
Always undercook your squash if you intend to use it in a recipe that calls for further sautéing or cooking. This way, it wont become mushy. A cook time of 8 minutes on high pressure in the Instant Pot is just perfect for this reason.

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Instant Pot Spaghetti Squash

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

Prep Time4

Cook Time8

Course: Main Course, Mains

Cuisine: American

Servings: cups

Calories: 40kcal

Equipment

Instant Pot
Tall trivet
Colander
Fork
Small and sharp paring knife

Ingredients

2.5 pounds whole spaghetti squash sliced into two
1 cup water

Instructions

Prep the squash

Wash the squash well and scrub the outer cover gently to get rid of any dirt.
Wipe dry. Place on a chopping board.
Wear a safety glove and hold the squash with one hand.
Using a small and sharp paring knife, slice through the squash along its width.
Scoop out the seeds using a melon baller or a spoon.

Instant Pot Setting and Timings

Insert the inner pot into the Instant Pot.
Add 1 cup water to the inner pot.
Now, place a tall trivet or an egg steaming rack in it.
Place the squash halves over the trivet.
Ensure that the sealing ring has been fitted properly into the lid.
Close the lid and turn the VALVE to SEALING.
Plug in the Instant Pot.
Press PRESSURE COOK ( MANUAL in older models), HIGH PRESSURE and set the timer to 8 MINUTES.
Allow the cooking cycle to complete fully.
When the cooking cycle is complete, release the pressure quickly by turning the valve to VENTING. Separating the strands
Open the lid and wait for a few minutes before lifting the cooked squash out.
Use a pair of tongs to remove the squash from the Instant Pot.
Wait for the squash to become cool enough to handle.
Once the squash has cooled down a bit, use a fork and scrape out the flesh.
Transfer this to a colander and allow it to sit for at least 10 to 15 minutes before using it in any recipe.
This step is very important because this helps get rid of all the moisture from the steam.

Notes

A 6-quart Instant Pot will fit a squash that is about 8 inches long. My squash was longer than this. So I had to cut it into halves and cook into two batches.
A pressure cooker needs water to cook. Don't forget to add water to the inner pot before cooking.
You will get nearly 5 to 6 cups of strands from 2 pounds of spaghetti squash.
Always undercook your squash if you intend to use it in a recipe that calls for further sautéing or cooking. This way, it wont become mushy.
Nutritional values are given here as a courtesy. Please treat them as a rough guide and do your due diligence before making any changes in your diet. Please consult a certified nutrition/diet expert for more information.
Instant Pot settings may differ based on the geographic location.
Please refer the blog post to know how to cook whole spaghetti squash without cutting in the Instant Pot.

For Instant Pot & Air Fryer Recipes

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

Disclaimer

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

Nutrition

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

More Instant Pot Recipes

Instant Pot Chana Masala

December 9, 2021 By anusha Leave a Comment

A step by step guide on making Instant Pot Chana Masala. Does Chana Masala need an introduction, ever? Hang tight and read on to make the best Channa Masala ever. Relish it with Naan, Poori or with some Jeera rice.

If there is anything that makes me chipper, it has to be a pot of bubbling curry and the aroma of freshly baked bread. The lure of a beany curry is infinite times more tempting than any other curry. And that is exactly why chickpea curry is my BFF.

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Ingredients

This is a very straightforward curry recipe that calls for onions, tomatoes and the usual suspects- ginger and garlic. Traditionally, Channa masala uses hydrated dried chickpeas.

If you are looking to make this curry using canned chickpeas, please read the section- ” Chana Masala with canned chickpeas” within this post.

Chickpeas

In many countries, they refer to chickpeas as garbanzo beans. I have used dried chickpeas in this recipe. While you can cook any dried bean in the Instant pot without hydrating, I do not recommend it. Here’s why.

Benefits of soaking beans

Why soak beans? This is probably one of the questions people ask me frequently. There are several benefits to soaking beans.

Hydrating beans reduces gas causing compounds.
Soaking beans, grains and nuts reduces tannins and polyphenols.
Dried beans have phytic acid in them. When you soak the beans, the phytic acid is reduced. This in turn helps in better absorption of nutrients like iron, calcium and zinc.
Soaking also reduces cooking time and improves texture.
Lastly, buying dried beans is cheaper than buying canned beans. This is especially true if you buy beans in bulk.

Onions, tomatoes, garlic and ginger

Like almost all beany curries, this Chana masala uses onions, tomatoes, freshly minced ginger and garlic.

Tomatoes– This recipe calls for fresh tomatoes. But you can substitute this with 1/2 cup canned peeled tomatoes.

Onions– I love using red onions in my curries. White or yellow also work well here.

Fresh ginger and garlic- While there is nothing that can beat the flavors of fresh garlic and ginger, you can substitute both of these with 1.5 tsp of ginger garlic paste. You can find this in any Indian grocery store or Asian store.

Aromatics

We will be using some basic spices like ground coriander and cumin along with paprika and Garam Masala for our curry.

Chana Masala Spice Blend

If you cannot source any of these, just use 1.25 tbsp Chana Masala spice mix for your curry. Again, you can find this in any Indian grocery store.

Dried Amla or Anardhana

If you are wondering what these two ingredients are, let me explain. Either of these two ingredients are used to give the Chana a lovely deep dark brown color. Yes, the authentic Chana Masala is a deep dark brown.

Dried Amla

This is dehydrated Indian Gooseberry. It is a small light green colored stone fruit that tastes sour and astringent. The Indian Gooseberry is rich in immunity-building properties and is highly recommended by alternative medicines practiced in India.

Anardana Powder

This is made by grinding dehydrated pomegranate seeds. It has a slightly tangy and sweet taste and is almost a blackish brown in color.

While these ingredients are completely optional, adding them to your Channa Masala gives it a nice lift in terms of flavor, taste and color. I highly recommend adding either one.

Variations

You can use the same curry base but substitute the chickpeas with black-eyed peas or any hydrated beans you have on hand.
Add a splash of coconut milk after the curry is done for a creamy Chana masala with coconut milk. Not a fan of coconut milk? Then, try cashew cream instead!

How to soak chickpeas

or pretty much any beans? The process of soaking or hydrating beans is very simple. First, place your dried beans in a colander. Wash them well once or twice under running water.

Place the washed beans in a large mixing bowl. For every cup of dried beans, add 2 to 3 cups water. Some beans absorb more water while some, less. Typically, garbanzo or chickpeas absorb more water and double in volume after soaking for 6 to 8 hours.

So, make sure to give a lot of space for them to hydrate and swell up. I prefer using a 5 quart mixing bowl if I m making a big batch. You can even use the inner pot of the Instant Pot to soak your beans.

If the beans are smaller, they take lesser time to hydrate. Chickpeas take anywhere between 6 to 8 hours. 8 hours of soaking later, 500g of dried chickpeas (approximately 3 cups) measured 6.5 cups.

Drain the soaked chickpeas well and wash them under running water once before cooking.

It is normal to find a foamy layer on top of the water that you use for soaking the beans. Please do not panic. This indicates that the water needs to be changed. Simply drain all the water and add fresh water again.

Canned chickpeas for Chana Masala

Wondering whether you can use canned chickpeas in this curry? Absolutely! Make sure you drain the chickpeas well using a colander. Wash them well under running water. Reduce the cooking time to 10 minutes in the Instant Pot and do a natural pressure release.

Storage, freezing and shelf life

When stored in a fridge-safe container, this keeps well in the fridge for 3 days. You can also freeze Chana Masala. Once the curry is cooked, allow it to cool down fully. Divide into 2 cup portions and freeze in individual freezer-safe containers or Ziploc containers.

To thaw, allow the frozen Chana Masala to sit in the fridge for 4 to 5 hours or on the counter for 1 hour. When it thaws fully, transfer to a sauce pan and simmer on low heat until warm.

Never refreeze thawed food. This is not recommended at any cost.

Variations

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

Recipe Notes

This recipe uses chickpeas that have been hydrated for 8 hours. In case you had time to hydrate them for only 4 to 6 hours, use the BEAN/CHILI MODE to cook this curry. Wait for NPR after the cooking cycle is complete. The default settings in the BEAN/CHILI mode is 30 minutes on HIGH PRESSURE.
I will not recommend cooking any bean based curry without soaking the dried beans. If you are in a hurry or have forgotten to soak the chickpeas in advance, then wash the chickpeas and soak them in very hot water for 1.5 hours. During this time, make sure to keep the pot tightly closed to prevent heat from escaping. The hot water expedites the soaking/hydrating process. I use a insulated box when I do this method of soaking and highly recommend it.
Using dried Amla or Anardana powder is optional but highly recommended. If you cannot source either, skip them and just add the ground spices mentioned. Or you can use 1 tsp Chaat Masala or Pani Puri Masala. Both these are spice blends that are easily available in most Indian grocery stores.
You can easily double this recipe. If and when you double the recipe, the cooking time remains the same. This is because the Instant Pot adjusts the time it takes to build pressure. Just make sure to not fill the Instant pot past the fill line.

Method

Hydrating

Place the chickpeas in a colander. Wash well. Transfer to a large mixing bowl. Add 6 cups water and allow this to hydrate for 6 to 8 hours. I prefer doing this overnight.

Making Channa Masala in Instant Pot

Once the chickpeas are hydrated, you can see that they have almost doubled in volume. 500g of raw dried chickpeas becomes 950g after it soaks in water for 8 hours, literally double the weight. Drain the chickpeas in a colander and wash once.

Instant Pot Cooking and Mode

Place the inner pot into the Instant Pot. Plug in and select SAUTE MODE- NORMAL- 9 Minutes. When the display reads hot, add oil. Now, add the bay leaf, cinnamon stick, cloves, cardamom and green chili. When the whole spices pop, tip in the ginger and garlic.

Mix well and wait for the garlic to begin browning. Now, add the finely chopped onions and mix well. Add salt and the ground spices (ground coriander, paprika, garam masala, ground cumin). Stir to combine and allow to cook for 30 secs.

Once done, add the finely chopped tomatoes and stir well. Cook the mixture till tomatoes break down and become mushy. When done, add the drained hydrated chickpeas, 2 cups water and the dried Amla.

Press CANCEL. Ensure that the sealing ring has been fitted properly into the lid. Turn VALVE to SEALING. Now, select PRESSURE COOK MODE- HIGH PRESSURE- 15 MINUTES. Allow the cooking cycle to complete.

Simmering

When the cooking cycle completes, wait for the pressure to release naturally. It takes around 25 minutes for natural pressure release. This time may vary depending on where you live and the weather.

Once pressure releases, open and gently mash the chickpeas once or twice using a potato masher. Now, select SAUTE MODE- NORMAL- 3 MINS. Allow the curry to simmer for this set time. Garnish with finely chopped cilantro. Stir to combine and serve hot with lemon wedges and onions.

More Instant Pot Curry Recipes

Recipe Card

Instant pot channa masala topped with onion rings, a slice of lemon and cilantro leaves in a black bowl. The bowl is placed on a marbled surface. Pooris and a mint pilaf at the back ground. Cilantro strewn all over.

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5 from 3 votes

Instant Pot Chana Masala

Indian style chickpeas curry cooked to perfection in the Instant Pot. This naturally vegan Chana Masala is good to go with everything from Jeera rice to Naan.

Prep Time8 15

Cook Time27

Course: Main Course, Mains

Cuisine: Indian, North Indian

Servings: people

Calories: 302kcal

Equipment

Instant Pot
Spatula
Potato masher

Ingredients

For soaking

2 cups Dried chickpeas
6 cups water

For the Chana Masala

1.5 tbsp Oil
1 bay leaf
2 cloves
1/2 inch cinnamon stick
2- 3 green cardamom pods
1 Serrano chili scored lengthwise
1 cup finely chopped onions
2 cups finely chopped tomatoes
1 tsp minced ginger
1.5 tsp minced garlic
2 tsp ground coriander Dhania powder
1 tsp ground cumin Jeera powder
1.5 tsp garam masala
1.5 tsp paprika
2 tsp Salt or to taste
1.25 tsp dried Amla (dehydrated Indian Gooseberry)
4 cups soaked chickpeas Please read blog post for more information
2 cups water
3 to 4 tbsp finely chopped cilantro

Instructions

Hydrating

Place the chickpeas in a colander.
Wash well.
Transfer to a large mixing bowl.
Add 6 cups water and allow this to hydrate for 6 to 8 hours.
Making Channa Masala in Instant Pot
Once the chickpeas are hydrated, drain the chickpeas in a colander and wash once.

Instant Pot Cooking and Mode

Place the inner pot into the Instant Pot.
Plug in and select SAUTE MODE- NORMAL- 9 Minutes.
When the display reads hot, add oil. Now, add the bay leaf, cinnamon stick, cloves, cardamom and green chili.
When the whole spices pop, tip in the ginger and garlic.
Mix well and wait for the garlic to begin browning.
Now, add the finely chopped onions and mix well.
Add salt and the ground spices.
Stir to combine and allow to cook for 30 secs.
Once done, add the finely chopped tomatoes and stir well.
Cook the mixture till tomatoes break down and become mushy.
When done, add the drained hydrated chickpeas, 2 cups water and the dried Amla.
Press CANCEL. Ensure that the sealing ring has been fitted properly into the lid.
Turn VALVE to SEALING. Now, select PRESSURE COOK MODE- HIGH PRESSURE- 15 MINUTES.
Allow the cooking cycle to complete.

Simmering

When the cooking cycle completes, wait for the pressure to release naturally.
Once pressure releases, open and gently mash the chickpeas once or twice using a potato masher.
Now, select SAUTE MODE- NORMAL- 3 MINS.
Allow the curry to simmer for this set time.
Garnish with finely chopped cilantro.
Stir to combine and serve hot with lemon wedges and onions.

Notes

If you are in a hurry or have forgotten to soak the chickpeas in advance, then wash the chickpeas and soak them in very hot water for 1.5 hours.

Using dried Amla or Anardana powder is optional but highly recommended. If you cannot source either, skip them and just add the ground spices mentioned. Or you can use 1 tsp Chaat Masala or Pani Puri Masala.

In case you had time to hydrate them for only 4 to 6 hours, use the BEAN/CHILI MODE to cook this curry. Wait for NPR after the cooking cycle is complete.

Nutrition values and facts are shared here as a courtesy. Kindly use this only as a rough guide. Please do due diligence and consult a qualified nutrition expert for more information.

Instant Pot timings vary depending on the geographic location. It behaves differently in high altitude locations.

For Instant Pot & Air Fryer Recipes

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

Disclaimer

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

Nutrition

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

If you are looking for a Chickpeas curry not made in the Instant Pot, then check out our Punjabi Chole recipe.

Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on Pinterest for delicious content. Tried this easy Instant Pot Chana Masala? We would love to hear any feedback! Please leave a recipe rating and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this recipe.

Spiced Pecans – Sweet & Spicy Pecans

November 10, 2021 By anusha 4 Comments

If it is time to bring out the scarves and sweaters, it is also time to snack on these spiced pecans. These spicy candied pecans with all the flavors of fall and a hint of heat are just perfect for snacking and gifting.

We love nuts here. So, this post is dedicated to those kindred spirits who nurture the nutty goodness in them. While I love making them in the air fryer since it is so much more convenient, I see no reason why you cannot make them in the oven.

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You have to absolutely make them because

These are amazing edible gifts during the holiday season.
You can make a large batch with very little effort.
This is naturally vegan, gluten-free and free from all sorts of chemicals.
It can be easily tweaked for the oven.
Last but not the least, there are myriad ways to use these roasted pecans.

Ingredients

In this recipe, we will be tossing raw pecans in a sweet and spicy mixture and then toasting them in the air fryer. So, it goes without saying that our main star ingredient is pecans. However, you can also use almonds or walnuts instead of pecans here.

Sweetener– I have used maple syrup. You can also use agave syrup instead. I won’t recommend using honey since there are some studies that say honey is not supposed to be heated up.
Oil– Good old nutty coconut oil is a winner always, right? This classic lends a beautiful flavor to these pecans.
Ground spices– Ground cinnamon and ginger feature in our aromatics among other things. Full details and instructions are included in the recipe card.
Salt- Yep. You read right. Salt is what makes this addictive snack complete in terms of taste and flavor. It rounds out the flavors wonderfully well and brings a sense of balance to the recipe.

Ways to use these sweet and spicy pecans

I agree- these are amazing in terms of a snack. But me being me, I always like to explore beyond the norm.

Add these to your salads. It goes really well with those that have apples in them.
Grab a handful and top your smoothie bowls with them. Our sweet potato smoothie bowl with these as a topping is simply mind-blowing.
Use them as a nutrition booster in your overnight oats.
Tip them in with your veggie-loaded pasta. The crunch and the sweet-spicy bite is a welcome addition.

Shelf life and storage

Allow the roasted nuts to cool down fully before storing them. Transfer to a clean, air-tight container and store at room temperature. Because we add a liquid sweetener, I will not recommend refrigerating them. The nuts tend to become very sticky when they come in contact with moisture.

These keep well at room temperature for 1 week. They have never lasted beyond that in my house.

Variations

Use almonds in place of pecans to make spiced candied almonds. These are equally addictive and delicious.
Leave out all the other spices and use just cinnamon and ginger in the recipe. You will have maple cinnamon pecans then. This is a fall classic and so good with a glass of mulled cider.

Recipe Notes

Please do not add more sweetener than mentioned here. When you add too much liquid, the pecans take longer to roast. And they also do not crisp well.
Make sure to stop mid way while roasting and shake the air fryer basket well. This ensures even roasting. It also helps the nuts to not stick together.
If you are making this in the oven, spread out the pecans in a single layer. Ensure that the nuts do not overlap. Also, mix them up at half way mark while they are oven-roasted.
The nuts will be sticky to touch and soft immediately after roasting. They crisp up eventually as they cool down.
Please do not roast them longer than mentioned here.
I have used a 5 quart air fryer. My basket is big enough to accommodate all the nuts in a single batch. If your air fryer is smaller, please do this in two batches. This way, you will get evenly roasted crunchy nuts.

Method

Air fryer candied pecans

Preheat the air fryer at 350 F ( 180 C) for 4 minutes. While the air fryer heats up, combine the maple syrup, coconut oil, ground cinnamon, ground ginger, Garam Masala, cayenne, Himalayan salt and vanilla in a mixing bowl. Mix everything well with a spatula.

Now, add the pecans to this and stir well to coat the pecans with the maple syrup mixture evenly. Place the maple and spice coated pecans in the air-fryer basket in a single layer. The nuts should not overlap with each other.

Roast them in the air-fryer at 350 F for 7 minutes. Stop mid way at the 3 minute mark and toss the nuts by shaking the air-fryer basket. Continue to roast for the remaining time. The nuts will look darker in color and smell fragrant when they are done roasting.

Once done, transfer the roasted pecans to a baking tray and let them cool fully. The nuts will be sticky to touch and slightly soft immediately after roasting. They will become crunchy and dry after cooling down fully.

That is all. Our air-fryer roasted pecans are ready.

Oven-roasted sweet and spicy pecans

Preheat the oven at 300 F ( 150 C). Combine the maple syrup, coconut oil, ground cinnamon, ground ginger, Garam Masala, cayenne, Himalayan salt and vanilla in a mixing bowl. Mix everything well with a spatula.

Now, add the pecans to this and stir well to coat the pecans with the maple syrup mixture evenly. Place the maple and spice coated pecans in a shallow baking sheet. Spread them evenly into a single layer.

Roast them in the preheated oven at 300 F for 20 minutes. Now, stir them well and spread them out evenly again. Continue to bake for 10 to 15 minutes until the nuts turn darker and fragrant.

Once done, allow the nuts to cool fully before storing them.

Recipe Card

air fryer spiced pecans in a jar placed on a burlap mat. Pecans strewn around and a baking tray of pecans at the background. Cinnamon quills by the left side.

Print Recipe

5 from 1 vote

Spiced Pecans

These crunchy and addictive sweet and spicy pecans are just perfect for snacking and gifting. This recipe includes both air fryer and oven methods.

Prep Time5

Cook Time7

Course: Snacks

Cuisine: International

Servings: cups

Calories: 1645kcal

Equipment

Air fryer

Ingredients

4 tbsp Maple syrup
1 tsp coconut oil
3/4 tsp Cayenne
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp Garam Masala
1 tsp vanilla
1 tsp Himalayan pink salt
2 cups Pecans 250 g in weight ( 8.8 oz)

Instructions

Preheat the air fryer at 350 F ( 180 C) for 4 minutes.
Combine the maple syrup, coconut oil, ground cinnamon, ground ginger, Garam Masala, cayenne, Himalayan salt and vanilla in a mixing bowl.
Mix everything well with a spatula.
Now, add the pecans to this and stir well to coat the pecans with the maple syrup mixture evenly.
Place the maple and spice coated pecans in the air-fryer basket in a single layer.
Roast them in the air-fryer at 350 F for 7 minutes.
Stop mid way at the 3 minute mark and toss the nuts by shaking the air-fryer basket.
Continue to roast for the remaining time.
The nuts will look darker in color and smell fragrant when they are done roasting.
Once done, transfer the roasted pecans to a baking tray and let them cool fully.

Notes

Please do not add more sweetener than mentioned here. When you add too much liquid, the pecans take longer to roast. And they also do not crisp well.
Make sure to stop mid way while roasting and shake the air fryer basket well. This ensures even roasting. It also helps the nuts to not stick together.
If you are making this in the oven, spread out the pecans in a single layer. Ensure that the nuts do not overlap. Also, mix them up at half way mark while they are oven-roasted.
The nuts will be sticky to touch and soft immediately after roasting. They crisp up and dry as they cool down.
Please do not roast them longer than mentioned here.
I have used a 5 quart air fryer. My basket is big enough to accommodate all the nuts in a single batch. If your air fryer is smaller, please do this in two batches. This way, you will get evenly roasted crunchy nuts.

For Instant Pot & Air Fryer Recipes

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

Disclaimer

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

Nutrition

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

Post Diwali Detox Meal Plan

November 7, 2021 By anusha Leave a Comment

I am sure you all would have enjoyed the festive goodies during the Diwali season. But we can all do with a detox meal plan to help ease us into regular eating, right? Time to give the body some nourishment with these post Diwali meals. Try this plant-based meal plan this week to get back into healthier eating.

What is a detox meal plan?

Well, the concept of detox may mean many things to many people. In our house, we look at this as a way to nourish our bodies with nutrients. The source of these nutrients may be anything from veggies to whole grains.

We tend to stick to these kind of meals post festive season.This way, we replenish the lost nutrients.

Plant based meal plan

Today’s meal plan features plant-based meals for the most part. The only exception here is the yogurt. If you want to skip the yogurt, please feel free to do so. Or you can use plant based yogurt.

Coconut yogurt is a great option. The tempering in the lemon Rasam is made in ghee. Use any neutral flavored oil to make this vegan.

Following this meal plan is also a great way to go vegan for a week and see if your body can handle it.

Instant Pot is the star

in this week’s meal plan. I m sure we are all tired after churning out delicious sweets and snacks for the past two weeks and could use a break from elaborate cooking.

One pot meals are your best friend if you are fatigued from all that cooking and cleaning up. And for breakfast, we are going to keep it minimal and truly light in every sense.

This week’s meals

Monday

Breakfast- Kesar Badam Overnight Oats

Lunch- Moong Dal Cheela and yogurt ( Use coconut yogurt for a vegan version).

Dinner- Ragi Dosa with Instant Pot Tiffin Sambar

Prep Work for this week’s meals

On Sunday night-

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

On Monday Night-

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

On Tuesday Night-

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

On Wednesday Night-

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

On Thursday-

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

Things to note

Never chop onions and garlic ahead of time. Both are breeding ground for bacteria and should not be chopped and stored at any cost.
I will not be serving the Moong dal Cheelas with paneer this time as I want to keep it light. You can add paneer if you are serving it for kids.
All soups included in this meal plan are freezer-friendly. Please check the individual posts to know how to freeze them.
I use frozen shredded coconut for all my curries. This is so convenient since it need not be thawed ahead of time. You can find this in all Indian grocery stores.
Just like how soups can be frozen, you can freeze dosa batter too. Please read the individual blog post to find out how.

Printable meal plan & grocery list

You can download or print this vegan meal plan along with the grocery list by clicking below.

Detox meal plan with grocery listDownload

Meals plans from the past

Sambar Sadam- Easy Sambar Rice

November 7, 2021 By anusha Leave a Comment

Sambar rice or Sambar Sadam, however you know it as, is something akin to comfort food in many South Indian homes. This easy one-pot meal is not only filling but also hearty and delicious. Try this vegan and gluten-free South Indian classic for lunch on one of these cold days.

While this classic Tamil dish is made with white rice in many house, I will be sharing a recipe using brown rice in this post. This is an excellent way to get yourself accustomed to the taste of brown rice. And kids love this too! So, win-win, right?

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Sambar Sadam- Ingredients

Lentils– This recipe uses split pigeon pea lentils. These are called Toor Dal commonly. You can find them in most Indian grocery stores.
Brown rice– I have used brown Sona Masoori rice here but brown Basmati or other medium grained rice work well too. Timings remain the same as this dish is runny and gooey in texture.
Sambar powder– You can use store-bought sambar powder in this recipe. Or you can check out my homemade Sambar powder recipe too.
Veggies– I have used a combination of eggplants and shallots for this recipe. You can also use carrots, bottle gourd, zucchini, beans, pumpkin or a combination of veggies. The shallots can be replaced with regular onions. Use 1/2 cup finely chopped regular onions in place of the shallots.
Tamarind paste-Again, store-bought tamarind paste to my rescue.
Sesame oil– Most people make this dish with ghee. But, I love this with sesame oil. The flavor is so good! And it remains vegan that way.
Jaggery– To round out the flavors in this one-pot dish, we use a teeny bit of jaggery. While it is optional, I highly recommend it. If you do not have jaggery, you can use coconut sugar or palm sugar. Please do not use white sugar.
Peanuts– Adding peanuts to Sambar Sadham and Bisi Bele Bath is a tradition in our home. I picked this habit from my granny. Feel free to give this a miss if you are allergic to nuts or don’t like them.

Variations

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

Serving Suggestions

If someone were to ask me to pick the best accompaniment for this easy-peasy Sambar Sadam, I will nominate potato fry in the blink of an eye. And here are some more serving suggestions.

Method

Let us now see how to make this step by step.

Instant Pot Sambar Sadam

Soaking the rice and lentils

Place the brown rice and Dal in a colander. Wash them well. Transfer to a mixing bowl. Add 2 cups warm water and let it soak for 20 minutes. While this is soaking, prep the veggies and assemble the remaining ingredients.

Cooking time and mode

Once the rice and lentils have soaked, insert the inner pot into the Instant Pot. Plug in the Instant Pot and choose SAUTE MODE on NORMAL for 10 MINUTES. Wait for the display to read HOT.

Now, add the sesame oil. Wait for 1 minute. When the oil is hot, add the mustard seeds and allow them to pop. Now, add the fenugreek seeds and cumin seeds along with the shallots and eggplants.

Mix well and allow the shallots to turn pink. When the shallots are pink, add the sambar powder, ground coriander and turmeric powder along with the tamarind paste and salt. Stir well to combine.

Adding rice, lentils and water

Drain the soaking rice and lentils. Add them to the Instant pot and mix well. Now, add 3.5 cups water and jaggery and stir well to combine. Press CANCEL.

Ensure that the sealing ring has been fitted properly into the Instant Pot lid. Close the Instant Pot and turn the VALVE to SEALING. Now, press PRESSURE COOK MODE- HIGH PRESSURE and set the timer to 15 MINUTES.

Allow the cooking cycle to complete fully. Once it is complete, wait for natural pressure release. It takes roughly 22 minutes for the pressure to release fully. When the pressure drops, open and mix well. If you find that the rice is too thick, add 1 cup hot boiling water to it to adjust consistency.

Tempering

Heat a small pan with 1 tbsp sesame oil. Add raw peanuts and mix well. Wait for the peanuts to crisp up. Do this on low heat to avoid burning. Now, add curry leaves and immediately add this to the cooked sambar Sadham. Stir to combine.

Serve hot with baby potato fry and some raita.

Pressure cooker Sambar Sadham

You can easily make this recipe in a regular stove-top pressure cooker too. Heat a large and deep pressure cooker. Add sesame oil. When the oil is hot, add the mustard seeds. Allow them to pop and add cumin seeds, fenugreek seeds followed by shallots and eggplants.

Fry the shallots and eggplants till the shallots become pink. Now, add 1 tsp turmeric powder, 1.5 tsp sambar powder, 3/4 tsp each red chili powder and ground coriander.

Tip in the salt and tamarind paste. Mix well. Drain the soaked rice and Dal. Add this to the cooker along with 3.5 cups water and jaggery. Stir to combine. Close and pressure cook on medium flame for 4 whistles. Wait for the pressure to release naturally.

When done, open the lid and mix gently. Heat a small pan with sesame oil. Add the raw peanuts and fry till they crisp up. Now, tip in the curry leaves and immediately transfer the tempering to the cooked rice.

Mix well and serve hot.

More South Indian One Pot Meals

If you are an one-pot meal loyalist, check out our Instant Pot Rasam rice, Instant Pot Bisi Bele Bath, Vegetable Pulao and Millet Pongal recipes too.

Recipe Card

Instant pot sambar rice served in a black bowl topped with roasted peanuts. The bowl is placed over a tye-dye patterned napkin. A spoon is also by the side of the bowl.

Print Recipe

5 from 1 vote

Sambar rice

South Indian style Sambar Sadam or Sambar rice is a medley of rice, lentils and veggies. This recipe is a tad healthier since it is made with brown rice. Vegan. GF.

Course: Main Course, Mains

Cuisine: Indian- South, South Indian

Servings: persons

Calories: 298kcal

Equipment

Instant Pot 6 qt

Ingredients

To soak

3/4 cup brown rice
1/2 cup toor dal Split pigeon pea lentils
2 cups warm water

For the Sambar rice

1 tbsp sesame oil
1 tsp mustard seeds
1 tsp cumin seeds
1/2 tsp fenugreek seeds
12 shallots peeled
5 medium sized purple eggplants quartered
1.5 tsp Sambar powder
1 tsp ground coriander
1 tsp paprika (Red chili powder)
3/4 tsp ground turmeric (Turmeric powder)
1 tbsp tamarind paste
1.5 tsp Kosher salt or to taste
1.5 tsp Jaggery powder
3.5 cups water

Tempering

1 tbsp sesame oil
3 tbsp raw peanuts
12 curry leaves

Instructions

Instant Pot Sambar Sadam

Soaking the rice and lentils

Place the brown rice and Dal in a colander.
Wash them well.
Transfer to a mixing bowl. Add 2 cups warm water and let it soak for 20 minutes. Cooking time and mode
Once the rice and lentils have soaked, insert the inner pot into the Instant Pot.
Plug in the Instant Pot and choose SAUTE MODE on NORMAL for 10 MINUTES.
Wait for the display to read HOT.
Now, add the sesame oil.
Wait for 1 minute.
When the oil is hot, add the mustard seeds and allow them to pop.
Now, add the fenugreek seeds and cumin seeds along with the shallots and eggplants.
Mix well and allow the shallots to turn pink.
When the shallots are pink, add the sambar powder, ground coriander and turmeric powder along with the tamarind paste and salt.
Stir well to combine.

Adding rice, lentils and water

Drain the soaking rice and lentils.
Add them to the Instant pot and mix well.
Now, add 3.5 cups water and jaggery and stir well to combine.
Press CANCEL.
Ensure that the sealing ring has been fitted properly into the Instant Pot lid.
Close the Instant Pot and turn the VALVE to SEALING.
Now, press PRESSURE COOK MODE- HIGH PRESSURE and set the timer to 15 MINUTES.
Allow the cooking cycle to complete fully. Once it is complete, wait for natural pressure release.
When the pressure drops, open and mix well.
If you find that the rice is too thick, add 1 cup hot boiling water to it to adjust consistency.

Tempering

Heat a small pan with 1 tbsp sesame oil.
Add raw peanuts and mix well.
Wait for the peanuts to crisp up.
Now, add curry leaves and immediately add this to the cooked sambar Sadham.
Stir to combine.
Serve hot.

Notes

Instant pot timings differ based on your geographic locations. In high altitude places, the Instant Pot takes longer to build pressure.
Nutrition values given here are a rough guide. Please do due diligence if you have health concerns and consult a registered nutrition expert for better insights.
Soaking the rice and lentils is mandatory. This reduces cooking time and also helps better digestion.
Read the blog post for variations and serving suggestions.

For Instant Pot & Air Fryer Recipes

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

Disclaimer

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

Nutrition

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

Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on Pinterest for delicious content. Tried this easy Instant Pot Sambar Sadham? We would love to hear any feedback! Please leave a recipe rating and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this recipe.