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Vellai Kurma- Instant Pot & Stove Top

June 18, 2021 By anusha 2 Comments

hotel style vellai kuruma

Vellai Kurma; translates to white Kuruma. This spicy vegetable Kuruma gets its name from its color. White Kuruma is a popular accompaniment in Tamil Nadu hotels. So we can even call this restaurant style Vellai Kurma. This gravy is especially popular in the Saravana Bhavan chain of restaurants.

The typical Saravana Bhavan style vellai kuruma is something that has eluded me since my 3rd grade. I guess i started eating spicy food roughly when i was in 2nd grade. It was at this time that I discovered the joys of eating parotta kuruma. And I used to love this particular white kuruma.

hotel style vellai kuruma

I grew up in a household where typically it was no onion no garlic no spices food. My house was where things like vellai kuruma were not given much thought. So, things remained that way for a very long time. My love for Vellai Kurma flourished in hotels.

But then i got married and i got to run my own house and my own kitchen. And with it came boundless freedom to cook and eat what i please. And that s when i started making this hotel style vellai kuruma. This is a very simple recipe. And you can make different versions of this hotel style vellai kuruma by adding soy chunks in place of the veggies. You can even add mutton or eggs.

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What is Vellai Kurma?

So, what is all the hype about this gravy? This Kurma uses no red chili powder, dry red chilies or turmeric powder. We are going to rely on green chilis for the spice. For the creamy gravy base, coconut, cashew nuts and other ingredients come into play.

As for the veggies, this Kurma tastes good with a combination of vegetables or with just any one vegetable. Potatoes, peas, carrots, cauliflower and even dried beans like butter beans work well in this recipe. Sometimes, I also add turnips and chayote squash.

The gravy base for this has an assortment of spices. Apart from this, we have cashews to give a rich velvety mouthfeel.

Make sure that coconut you add to this gravy is white. Frozen grated coconut works like a charm. I have used just regular coconut pieces here today because I could not source this.

spice paste ingredients for vellai kurma

If you use grated coconut that does not have the brown outer layer,the Kurma will be a pristine white. Similarly, choose spicy green chilis. This way, we will have to use fewer green chilis. And that will help in retaining the white color too.

What is Kalpasi?

Kalpasi is black stone flower. This belongs to the lichens family and they call it Dagad Phool in north India. This is a spice that is used largely in meat based dishes. I use it in Kurmas and even for making Masala Puri chaat. While this is not mandatory, adding it makes a big difference to the overall taste.ย 

How to serve Vellai Kurma?

This Vellai Kurma pairs well with almost everything. In Tamil Nadu, we commonly serve this with pretty much all Tiffin. So, when we visit a restaurant, you are very likely to come across dishes like ” Chapati Kurma”, ” Aapam Kurma” and “Idiyappam Kurma”

Serve this Kurma piping hot with Chapatis, Aapam, Idiyappam, Idlis or Dosas.ย 

Variations

This popular vegetable Kurma goes by many names. Some call it the Chettinad Vellai Kurma. You can also add meat to this Kurma base and make Mutton Vellai Kurma.ย 

I have used fresh vegetables in this recipe. You can also frozen mixed vegetables like carrots, peas, beans, potato and corn. That will save you even more time especially if you are making the Instant Pot vegetable Korma version.

Recipe Notes

  1. Make this recipe with thin coconut milk instead of water for a richer flavor and texture.
  2. Allergic to cashews? Use blanched almonds. Or skip the nuts in the spice paste and use thick coconut milk or coconut cream to enhance the taste.
  3. Use coconut oil or peanut oil for different flavors. However, I prefer using neutral flavored oil. This way, the spices and the veggies shine through in this recipe.
  4. Along with finely chopped coriander leaves, you can also add finely chopped mint leaves for garnish.ย 
  5. Try to avoid red onions for this recipe. Choose white or light purple ones. This way, the color wont change.

Pressure Cooker Vegetable Kurma Method

Cooking the veggies

Wash and chop all the vegetables. Add this to a pressure cooker with 1 cup water and 1 tsp salt. Pressure cook for 2 whistles. Wait for the pressure to release naturally. When done, do not drain the water.ย 

Making the spice paste

In a blender jar, combine the coconut, cashews, Kalpasi, fennel seeds, green chilli, ginger, garlic and Pottu Kadalai( roasted gram dal).

Pulse a few times to break down everything to a coarse paste. Then add 1/2 c water and grind to a smooth paste. Add 1/4 cup more water if required to grind to a really smooth paste. Grinding the spice paste very smoothly is important here.

Making the Kurma

Heat a pan with oil. When the pan is hot add the mustard seeds and wait for them to splutter.Now, add the bay leaf, cloves and cinnamon. When the spices pop, add the finely chopped onions, curry leaves and salt.

Mix well and cook till onions turn pink. Please do not brown the onions. The onions should turn just pink and soft. If you brown the onions, the whole color of the Kurma will change. This takes approximately 2 mins on medium flame.

Now, add the ground paste and mix well. Cook on low flame for 1 min. Again, keep stirring every now and then to prevent the paste from sticking to the bottom or burning. You can see that the paste will begin thickening.

At this stage, add the cooked veggies and mix well. Add 1 c water and sugar. Stir to combine.ย 

Simmer this for 3 to 4 mins on medium flame,stirring every now and then. Garnish with finely chopped coriander leaves.ย 

Just before serving, squeeze some lemon juice and serve hot.

Instant Pot Vellai Kurmaย 

Let’s see how to make Vellai kurma in the instant pot step by stepย 

Making Vellai Kurma in the Instant Pot is very easy. When we use the Instant Pot to make vegetable kurma, it becomes an one-pot affair.ย 

Grinding the spice paste

The procedure for grinding the coconut paste is the same as mentioned in the pressure cooker method. When the spice paste is ready, we can begin making the Kurma.

ย 

Instant Pot Cooking Time and Mode

Insert the inner steel pot into the Instant Pot and switch it on. Press Saute mode- Normal for 6 mins. Now, add oil and wait for the display to read HOT. Now, add the mustard seeds,bay leaf, cloves and cinnamon. Wait for the mustard seeds to splutter.

When they splutter, add the finely chopped onions and saute until they turn pink and soft. This takes roughly 1.5 minutes.ย 

As soon as the onions are cooked, add the finely chopped veggies and mix well. Saute for 30 seconds and add 1 cup of water. Now, add the ground spice paste and mix well.

Add 1 tsp sugar and the curry leaves. Stir to combine and simmer for 1 minute. Now, press cancel.

Press the PRESSURE COOK BUTTON and SET TO HIGH PRESSURE FOR 2 MINUTES.ย 

Wait for the cooking cycle to complete. And wait for natural pressure release. It takes 13 mins roughly for the pressure to release naturally.

When the pressure releases, press cancel. Open the lid, mix well. Press SAUTE MODE- NORMAL-2 MINS and simmer for 2 minutes.

When done, garnish with finely chopped coriander leaves.

hotel style vellai kuruma

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

Print Recipe
5 from 2 votes

Vellai Kurma- Instant Pot and Stove top

Hotel style Vellai kurma is a flavorful restaurant style kuruma . It is mixed vegetables in a white sauce and pairs well with Chapati, Poori, Idli, Dosa and Parotta
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Accompaniment, Side Dish
Cuisine: South Indian, Tamil
Servings: 4
Author: Anusha Praveen

Equipment

  • Pressure cooker/ Instant Pot
  • Blender

Ingredients

  • 1/2 c peeled and chopped Carrot
  • 1/2 c peeled and cubed Potatoes
  • 12 fresh green beans chopped into 1 inch pieces
  • 1/4 c frozen or fresh green peas
  • 1.5 tbsp Oil
  • 1 tsp mustard seeds
  • 1 small Bay leaf
  • 1 piece clove
  • 1/2 inch cinnamon stick
  • 1 c finely chopped onions
  • 10 fresh curry leaves
  • 1.5 tsp Salt or to taste
  • 1 tsp Sugar
  • 2 tbsp finely chopped Coriander leaves

Spice paste

  • 1/2 c fresh grated coconut
  • 2 tbsp Pottu kadalai
  • 1.5 tsp Ginger
  • 4 cloves Garlic
  • 10 whole Cashews 8-9
  • 2 green Chillis
  • 1 tsp Fennel seeds
  • 1 small piece Kalpasi black stone flower/ Dhagad phool
  • 1/2 to 3/4 cup Water

Instructions

Pressure cooker method

    Cooking the veggies

    • Wash and chop all the vegetables.
    • Add this to a pressure cooker with 1 cup water and 1 tsp salt.
    • Pressure cook for 2 whistles.
    • Wait for the pressure to release naturally.
    • When done, do not drain the water.

    Making the spice paste

    • In a blender jar, combine the coconut, cashews, Kalpasi, fennel seeds, green chilli, ginger, garlic and Pottu Kadalai( roasted gram dal).
    • Pulse a few times to break down everything to a coarse paste.
    • Then add 1/2 c water and grind to a smooth paste.
    • Add 1/4 cup more water if required to grind to a really smooth paste.
    • Grinding the spice paste very smoothly is important here.

    Making the Kurma

    • Heat a pan with oil. Pop the mustard seeds.
    • Now, add the bay leaf, cloves and cinnamon.
    • When the spices pop, add the finely chopped onions, curry leaves and salt.
    • Mix well and cook till onions turn pink.
    • Please do not brown the onions.
    • The onions should turn just pink and soft.
    • If you brown the onions, the whole color of the Kurma will change.
    • This takes approximately 2 mins on medium flame.
    • Now, add the ground paste and mix well.
    • Cook on low flame for 1 min.
    • Again, keep stirring every now and then to prevent the paste from sticking to the bottom or burning.
    • You can see that the paste will begin thickening.
    • At this stage, add the cooked veggies and mix well.
    • Add 1 c water and sugar. Stir to combine.
    • Simmer this for 3 to 4 mins on medium flame,stirring every now and then.
    • Garnish with finely chopped coriander leaves.
    • Just before serving, squeeze some lemon juice and serve hot.

    Instant Pot Vellai Kurma

    • Insert the inner steel pot into the Instant Pot and switch it on.
    • Press Saute mode- Normal for 6 mins.
    • Add oil and wait for the display to read HOT.
    • Now, add the mustard seeds,bay leaf, cloves and cinnamon. Wait for the mustard seeds to splutter.
    • When they splutter, add the finely chopped onions and saute until they turn pink and soft. This takes roughly 1.5 minutes.ย 
    • As soon as the onions are cooked, add the finely chopped veggies and mix well.
    • Saute for 30 seconds and add 1 cup of water.
    • Now, add the ground spice paste and mix well.
    • Add 1 tsp sugar and the curry leaves.
    • Stir to combine and simmer for 1 minute. Now, press cancel.
    • Press the PRESSURE COOK BUTTON and SET TO HIGH PRESSURE FOR 2 MINUTES
    • Wait for the cooking cycle to complete. And wait for natural pressure release. It takes 13 mins roughly for the pressure to release naturally.
    • When the pressure releases, press cancel.
    • Open the lid, mix well. Press SAUTE MODE- NORMAL-2 MINS and simmer for 2 minutes
    • When done, garnish with finely chopped coriander leaves.

    For Instant Pot & Air Fryer Recipes

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

    Disclaimer

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

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

    Explore More Accompanimentsย 

    • Pooris served with a traditional South Indian potato curry
      South Indian Potato Curry For Poori
    • Vegetable Kuruma | No Coconut Recipe
    • Heerekai Thovve, a medley of Ridge gourd and moong lentils served in a clay pot
      Heerekai Thovve (Ridge Gourd Dal)
    • SHAHI PANEER
      Restaurant Style Shahi Paneer

    Filed Under: Instant Pot Curries, Instant Pot Recipes, Kurma Recipes, Side Dish For Idli and Dosa, Tamil Nadu Recipes, Vegan Recipes

    Brussels Sprouts Pasta With Lemon- Vegan

    June 16, 2021 By anusha 7 Comments

    vegan lemon brussel sprouts pasta served in a white plate set on a white marble background. Forks, spoons, lemon and ground almonds by the side.

    Brussels sprouts, pasta and lemon is an incredibly delicious combination. I learned this from my husband. The man tasted this at a restaurant and literally followed me everywhere till I made it. And boy, I m glad he did!ย 

    The first time I made this pasta, I used spaghetti. But I was not thrilled. Let us just say, I m not a fan of spaghetti anything but spaghetti aglio olio. The second time, I used Fusilli and I knew I had nailed it. And ever since then, this absolutely delicious pasta has been on regular rotation for dinner.

    Did you all know that Brussels sprouts is a cruciferous vegetable? It belongs to the same family as cabbages, cauliflowers and Romanesco. They look like tiny cabbages and we love them in just about anything and this vegan pasta with nutty brussel sprouts tops that list.

    vegan lemon brussel sprouts pasta served in a white plate set on a white marble background. Forks, spoons, lemon and ground almonds by the side.

    Why is this pasta your go-to dinner?

    For the simple reason that everyone loves pasta.

    Brussel sprouts in pasta is unbelievably good. You have to try it to believe it.

    This quick pasta has no cheese and no dairy. Naturally vegan.

    30 mins is all it takes for this to reach your table.

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    How to choose brussels sprouts?

    Even though these are available year round, the peak season is during December, January and runs through mid-February. Look for fresh, bright green brussels sprouts. The leaves should also be tightly wrapped and must not fall off easily. Avoid those with yellow leaves on the outside.As for the size, look for small to medium ones. The bigger the brussels, the lesser the flavor.

    Store them unwashed in an air-tight bag in the fridge. They keep well for a week this way.

    Ingredients

    ย 

    Pasta

    Short pasta works best for this recipe. I know, I know. Most recipes on the internet call for spaghetti. But after trying this recipe with both, I conclude- Fusilli and penne are the best here.

    Brussel Sprouts

    This pasta is a great way to use up those brussel sprouts nearing their prime. Slightly yellowed brussel sprouts? No problem. Just trim the yellow layers off and proceed. You can use a knife to chop these up or take the food processor route to shred them. If you are using the processor to shred them, make sure to pat them dry completely before shredding. Also, avoid shredding them too finely.

    I chopped them roughly into small pieces using a knife. The layers come apart while roasting anyway.

    Lemons!

    Ah.. tangy zesty lemons. I m a lemon lover, in and out. And I love them in just about anything! It is not a real wonder that I have at least five recipes for lemonade here. But lemon in pasta? Yes, with a capital Y! If you have not tried adding lemon or lemon zest to your pasta, you are in for a treat.

    No cheese,so what do we use?

    When I made this with spaghetti, I added grated parmesan. But I wanted to try a vegan version. And yet, I did not want to buy vegan cheese or nutritional yeast. Both cost as much as my arm and leg here. And I was convinced that there has to be another way out.ย 

    Enter nuts! Almonds or walnuts. Toasted and ground. That is what we will add to give a nice cheesy twist to our pasta.

    What about the spice?

    I have used red pepper flakes. You can use coarsely ground black pepper too. Both work brilliantly.

    Pan roasted brussel sprouts

    For prepping the brussel sprouts in this recipe, I did not fire up my oven. Instead, I pan-roasted them till the edges became golden brown. You can roast the brussel sprouts in the oven or in your airfryer too.ย 

    Wash and pat them dry. Cut them into halves. Toss them with olive oil,salt and red pepper flakes. Arrange them cutside down on a baking tray or in your airfryer basket. Roast them for 15 mins in a preheated oven/ airfryer at 205 C or 400 F. Add them right after the garlic is done in this recipe.

    Prep Work

    The biggest task here is chopping the brussel sprouts. Once you have that out of the way, everything else is pretty quick and straight forward.

    Toasting almonds in microwave

    I used my microwave to toast my almonds. To toast them in the microwave, place them in a single layer in a microwave safe glass bowl. Heat on high for 1 min and 20 secs. You will get a nice nutty aroma when they are toasted. The timing and temperature may vary a bit depending on the microwave you use. You can also use your oven to toast them. Since this is a small batch of almonds, I used my microwave.

    Allow the toasted almonds to cool down a bit. Now, add this to a coffee grinder or spice grinder. Grind to a slightly coarse powder and set aside.

    Recipe Notes

    1. Make sure that the brussel sprouts are fully dry before adding them to the pan. If there is moisture, they will become soggy and won’t crisp up just as well.ย 
    2. Adding pasta water is what makes this dish umpteen times more flavorful. So do not forget to reserve 1/2 c of pasta cooking water.
    3. You can use grated parmesan if you are not looking for a vegan brussel sprouts pasta recipe. You will need 1/2 c grated parmesan for this recipe. Please remember to scale down the salt if you are using cheese.

    vegan lemon brussel sprouts pasta served in a white plate set on a white marble background. Forks, spoons, lemon and ground almonds by the side.

    Method

    Cooking the pasta

    Heat 6 c water in a pot. Add salt and 1/2 tsp olive oil to this. Allow the water to come to a boil. Now, add the pasta and cook for 2 mins minus the timings mentioned on the packet. My pasta package recommended cooking for 8 mins. So I cooked the pasta for 6 mins.

    This is because, the pasta will finish cooking later in the pan. Cooking it for 8 mins will give you soft and slightly mushy pasta. This texture will not work well here.

    Making almond powder

    To toast them in the microwave, place them in a single layer in a microwave safe glass bowl. Heat on high for 1 min and 20 secs. You will get a nice nutty aroma when they are toasted. The timing and temperature may vary a bit depending on the microwave you use. You can also use your oven to toast them. Since this is a small batch of almonds, I used my microwave.

    Allow the toasted almonds to cool down a bit. Now, add this to a coffee grinder or spice grinder. Grind to a slightly coarse powder and set aside.

    Roasting the brussel sprouts

    While the pasta cooks, let us work on the brussel sprouts. Heat a pan with olive oil. Add the chopped garlic and saute till garlic becomes a light golden brown. When the garlic browns, add salt and chopped brussel sprouts.

    Toss to combine. On a medium flame, saute the brussel sprouts until the edges begin to brown. This takes roughly 3 mins. When done, add the chili flakes and mix well. By now, the pasta must have cooked.

    Combining pasta and brussel sprouts

    Reserve 1/2 cup pasta water and drain the rest. Add the cooked pasta to the pan along with lemon zest, parsley and lemon juice. Toss well. Now, add the pasta water, mix well and let it cook for 2 mins.

    When done, finish with the ground almonds. Stir to combine. Serve hot.

    vegan lemon brussel sprouts pasta served in a white plate set on a white marble background. Forks, spoons, lemon and ground almonds by the side.

    Serving suggestions

    Serve this up with some warm toasty bread and some hearty soup or with chilled wine. Either ways, it is one insanely yummy meal.ย 

    Follow me onย Instagramย orย Facebookย for regular cooking updates and short videos. Find us on ย Pinterestย for delicious content. Tried our Kidney bean quesadilla?ย We value your thoughts and comments! Leave a comment and tell us how it worked for you.ย Email us your questions to anusapraj@gmail.com if you need any guidance in making this.

    vegan lemon brussel sprouts pasta served in a white plate set on a white marble background. Forks, spoons, lemon and ground almonds by the side.
    Print Recipe
    5 from 7 votes

    Brussels Sprouts Pasta

    Tangy, zesty, nutty vegan pasta with brussels sprouts. Easy weeknight dinner.
    Prep Time10 minutes mins
    Cook Time20 minutes mins
    Course: Main Course, Mains
    Cuisine: International, Italian

    Equipment

    • Sauce Pan
    • Coffee grinder
    • Colander

    Ingredients

    For cooking the pasta

    • 150 g Fusilli or any short pasta Penne or Orecchiette work well.
    • 6 c Water
    • 1/2 tsp olive oil
    • 2.5 tsp Salt

    For almond powder

    • 1/4 c almonds

    For brussel sprouts pasta

    • 1 tbsp olive oil
    • 1.5 tbsp grated garlic roughly 12 grams
    • 200 g roughly chopped brussels sprouts
    • 1 tsp Salt or to taste
    • 2 tsp red pepper flakes adjust according to your spice tolerance.
    • 1 recipe cooked pasta
    • 3 tbsp finely chopped parsley
    • 1.5 tbsp Lemon juice
    • 2 tsp lemon zest
    • 1/2 c pasta cooking water
    • 1 recipe ground toasted almonds

    Instructions

    Cooking the pasta

    • Heat 6 c water in a pot.
    • Add salt and 1/2 tsp olive oil to this.
    • Allow the water to come to a boil.
    • Now, add the pasta and cook for 2 mins minus the timings mentioned on the packet.
    • My pasta package recommended cooking for 8 mins.
    • So I cooked the pasta for 6 mins.

    Making almond powder

    • Place the almonds in a single layer in a microwave safe bowl.
    • Heat on high for 1 min and 20 secs in bursts of 30 secs.
    • Toss them around every time you stop.
    • You will get a nice nutty aroma when they are toasted.
    • The timing and temperature may vary a bit depending on the microwave you use.
    • Allow the toasted almonds to cool down a bit.
    • Now, add this to a coffee grinder or spice grinder.
    • Grind to a slightly coarse powder and set aside.

    Roasting the brussel sprouts

    • Heat a pan with olive oil.
    • Add the chopped garlic and saute till garlic becomes a light golden brown.
    • When the garlic browns, add salt and chopped brussel sprouts.
    • Toss to combine.
    • On a medium flame, saute the brussel sprouts until the edges begin to brown.
    • This takes roughly 3 mins.
    • When done, add the chili flakes and mix well.

    Combining pasta and brussel sprouts

    • The pasta would have cooked by now.
    • Reserve 1/2 cup pasta water and drain the pasta in a colander.
    • Add the cooked pasta to the pan along with lemon zest, parsley and lemon juice.
    • Toss well.
    • Now, add the pasta water, mix well and let it cook for 2 mins.
    • When done, finish with the ground almonds.
    • Stir to combine. Serve hot.

    For Instant Pot & Air Fryer Recipes

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

    Disclaimer

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

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

    vegan lemon brussel sprouts pasta served in a white plate set on a white marble background. Forks, spoons, lemon and ground almonds by the side.

    Filed Under: Back To School Recipes, Noodles And Pasta Recipes, Pasta Recipes, Vegan Dinners, Vegan Recipes

    Kidney Bean Quesadilla

    June 13, 2021 By anusha Leave a Comment

    kidney bean quesadilla served with a tomato salsa on a slate board

    Kidney Bean quesadilla – healthy, delicious, cheesy, protein-rich Mexican style snack. You can pack this for lunch boxes or even serve it as breakfast.

    So, what exactly is a quesadilla? A quesadilla is like the Indian Paratha. We use a filling that usually has beans, cheese and some ground spices. The most common beans used are red beans, pinto beans or black beans. And they also use a combination of cheeses- cheddar, Montrey Jack or even Mozarella.

    While I do love pinto beans and black beans, I always have a soft spot for Rajma aka the Desi kidney beans. So I used kidney beans, also called as Rajma to make these quesadillas. 

    This recipe is not made from scratch. This is a semi-homemade recipe. I m using store-bought tortillas and canned kidney beans. After all, who wants to make everything from scratch in this scorching weather, tell me?

    kidney bean quesadilla served with a tomato salsa on a slate board

    [feast_advanced_jump_to]

    If I have to pick my favorite cuisine, it will be Mexican, hands-down. I love how similar it is to Indian cuisine and yet, the flavors are so different. I also love Mexican because it is very vegan-friendly. Cheese and sour cream are probably two of the most used dairy ingredients in Mexican food. And these can easily be given a miss.

    Ingredients

    I have used canned kidney beans and flour tortillas here. You can also use canned red beans or pinto beans for this recipe. As for the tortillas, I have used wholemeal flour tortillas. Corn tortillas or even the regular flour tortillas work well here.

    If you are interested, you can even try making whole wheat tortillas and make some whole wheat quesadillas.

    Veggies- Sweet corn kernels give a nice sweet bite in this recipe. Bell peppers add a crunch in the filling. Personally, I love both these veggies in my quesadillas.

    Cheese- In this kidney bean quesadilla, I have used sliced cheddar. You can also use grated cheddar. For this recipe, you will need 1/2 c grated cheddar. Both white and red cheddar work equally well here. You can also grate cheese cubes to use here.

    Cilantro– Like all mexican recipes, quesadilla filling too uses cilantro. And because I love it, I tend to add a little more than usual. Feel free to adjust the amount of cilantro based on your preferences.

    Prep work, shelf life and storage

    Prep 

    Since we are using canned beans, frozen sweet corn kernels and flour tortillas, not much has to be done in terms of prep. However, this filling is freezer-friendly. I usually make a double batch and freeze half. This way, I can whip up these quesadillas at a moment’s notice.

    Shelf life and storage

    To freeze the filling, simply transfer the portion you want to freeze to a freezer-safe bag or box. I recommend using a freezer-friendly silicone bag. If you are using a zip-lock bag or silicone bag, then make sure to release all the air out and flatten the bag evenly. Label it with the date. Freeze till ready to use.

    Whenever you want to use the filling, add it to a pan and gently reheat on low flame for about 5 mins. 

    Frozen quesadilla filling keeps well for 3 weeks in the freezer and 3 days in the fridge.

    Recipe Notes

    1. You can also mash the beans lightly using a potato masher for a creamier filling.
    2. Adding oil to toast the quesadillas is completely optional.
    3. I prefer toasting the quesadillas on low heat till the cheesy starts to melt.
    4. Do not add too much filling. This will make it difficult to flip the quesadillas.

    Method

    Making the filling

    Heat a pan with oil. 
    Toss in the onions, garlic and bell peppers next.Mix well and saute till onions become pink and soft.
    Next, add the spice powders and saute for half a min.
    Now, toss in the tomatoes and cook till mushy.
    Add the beans along with the sweet corn next. Stir and mix well.Cook for 1 to 2 mins. When done, garnish with finely chopped coriander leaves.Set aside.

    Making Kidney bean quesadilla

    Heat a griddle. Brush 1/2 a tsp oil on the griddle.Place the tortilla on it and cook for 20 secs.
    Add 1/2 c of the bean filling in such a way that it covers only one half of the tortilla.
    Place the cheese slice over this. Or sprinkle grated cheddar if you are using grated cheese.
    Fold the tortilla over. Cook on medium flame for 30 secs.
    Using a flat ladle, gently flip the quesadilla and cook for another 30 secs until the tortilla is toasted. Slice into two and serve hot. Repeat with the remaining filling and tortilla.

    Serving Suggestions

    You can serve these lip-smacking cheesy quesadillas with either of these or some sour cream and the classic tomato salsa.

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

    kidney bean quesadilla served with a tomato salsa on a slate board
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    Kidney Bean Quesadilla

    Protein rich and cheesy quesadillas made with kidney beans.
    Prep Time5 minutes mins
    Cook Time25 minutes mins
    Course: Main Course, Mains
    Cuisine: Mexican
    Servings: 2 whole quesadillas

    Ingredients

    For the stuffing

    • 1 c drained and canned Kidney beans
    • 1/2 c finely chopped Onion
    • 2 tsp grated Garlic
    • 1/2 c frozen sweet corn
    • 1/4 c finely chopped bell peppers
    • 1/2 c finely chopped tomatoes
    • 1 tsp Red paprika
    • 1/2 tsp ground cumin
    • 2 slices cheddar or 1/2 c grated cheddar
    • 1/4 tsp Salt or to taste
    • 1 tbsp Oil 1 tbsp
    • 1 tbsp finely chopped cilantro leaves

    For The Quesadilla

    • 2 flour tortillas
    • 2 tsp oil

    Instructions

    Making the filling

    • Heat a pan with oil.
    • Toss in the onions, garlic and bell peppers next.Mix well and saute till onions become pink and soft.
    • Next, add the spice powders and saute for half a min.
    • Now, toss in the tomatoes and cook till mushy.
    • Add the beans along with the sweet corn next. Stir and mix well.Cook for 1 to 2 mins.
    • When done, garnish with finely chopped coriander leaves.Set aside.

    Making Kidney bean quesadilla

    • Heat a griddle. Brush 1/2 a tsp oil on the griddle.
    • Place the tortilla on it and cook for 20 secs.
    • Add 1/2 c of the bean filling in such a way that it covers only one half of the tortilla.
    • Place the cheese slice over this.
    • Or sprinkle grated cheddar if you are using grated cheese.
    • Fold the tortilla over.
    • Cook on medium flame for 30 secs.
    • Using a flat ladle, gently flip the quesadilla and cook for another 30 secs until the tortilla is toasted.
    • Slice into two and serve hot. Repeat with the remaining filling and tortilla.

    For Instant Pot & Air Fryer Recipes

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

    Disclaimer

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

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

    More kidney bean recipes

    • Indian style kidney beans curry served in a wooden bowl placed on a brass plate
      Instant Pot Rajma – Kidney Beans Curry
    • Rajma cheese paratha served on a wooden plate with capsicum zunka, pickles and yogurt by the side.
      Rajma Paratha- Stuffed Rajma Cheese Paratha

    Filed Under: Back To School Recipes, Breakfast And Dinner Recipes

    Weekly Vegetarian Meal Plan 2

    June 13, 2021 By anusha 3 Comments

    Weekly vegetarian meal plan 2

    Your weekly vegetarian meal plan for this week is here. We have some easy recipes that will make the heat more tolerable for you all, this week. But before I share the meal plan, I just wanted to share that I was touched with the response I received for the last week’s meal plan. Thank you so much for the love.

    I m going to keep this week’s meals simple, quick and healthy. I m back to packing lunches and so, it is going to be a week of Rotis.ย 

    Weekly vegetarian meal plan 2

    This week’s recipes

    Monday

    Breakfast- Rava Idli and Tomato chutney

    Lunch- Rotis, Mushroom Rogan Josh, sprouts salad

    Dinner- Singapore noodles

    Tuesday

    Breakfast- Coriander Poha, yogurt

    Lunch- Avocado paratha, Raswali kohhlrabi

    Dinner- Thai style quinoa salad

    Wednesday

    Breakfast- Mango overnight oats

    Lunch- Instant pot vegetable pulao, and Masoor dal tadka

    Dinner- Tomato soup and garden salad

    Thursday

    Breakfast- Banana coffee smoothie with nutsย 

    Lunch- Rice, sweet potato curry, Jeera Rasam,andย  carrot kosambari

    Dinner- Sabudana Kichdi, yogurt

    Friday

    Breakfast- Mandakki Upma ( Pori Upma)

    Lunch- Jeera rice, and Spinach Dal

    Dinner- Easy Arabiatta pasta, and Mango lemonade

    Follow me onย Instagramย orย Facebookย for regular cooking updates and short videos. Find us onย Pinterestย for delicious content. Join ourย facebookย group for millet recipes. Tried Vegetarian weekly meal plan?ย We value your thoughts and comments! Leave a comment and tell us how it worked for you.ย Email us your questions to anusapraj@gmail.com if you need any guidance in making this.

    Download this week’s meal plan and grocery list here

    Tomato Blues Weekly Indian Meal Plans (1)Download

    Prep Work

    Over the weekend-

    1. Roast peanuts
    2. Shop for groceries that you do not have.
    3. Sprout the Moong beans

    On Sunday Night

    rava idli- steamed semolina savory cakes served on a plantain leaf

    1. Roast semolina and other spices as mentioned in the recipe. Set aside.
    2. Set yogurt.
    3. Make dough for rotis
    4. Chop veggies for noodles.
    5. Prep the mushrooms.

    On Monday Night

    RASWALI KOHLRABI SABJI

    1. Chop the Kohlrabi
    2. Prep the dough for Paratha.
    3. Make the salad vinaigrette.

    On Tuesday Night

    mango coconut overnight oats in a jar set against a brown backdrop

    1. Prep the overnight oats.
    2. Chop veggies for Pulao and soak the dal if needed.
    3. Chop veggies for the salad.
    4. Make croutons if you are adding it to the salad.

    On Wednesday Night

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

    1. Make the smoothie.
    2. Roast ingredients and make the spice blend for the sweet potato curry.
    3. Shred carrots.
    4. Prep the coconut and freeze.
    5. Soak tamarind for rasam if you dont have tamarind paste.

    On Thursday Night

    mango lemonade2

    1. Make the mango lemonade and allow it to chill in the fridge.

    Dont forget to relax and unwind on Friday night and Saturday before you begin the next week.ย 

    ย 

    ย 

    Filed Under: Indian Weekly Meal Plans

    Spinach Dal/ Dal Palak – Instant Pot& Stovetop

    June 12, 2021 By anusha 6 Comments

    Spinach garlic dal served in a wooden bowl placed on a wooden plate

    Spinach Dal is a classic combination of pigeon pea lentils and spinach. We also call this Dal Palak or Palak Dal. There are so many variations to this wholesome and nourishing dish. For instance, we have the Palak Koora Pappu in South India and this is an Andhra special.

    Do I need to say, spinach and split pigeon pea lentils are a match made in heaven? Or that it tastes heavenly with a dash of garlic? This is a vegan-friendly dal that can be made in a stovetop pressure cooker too.

    In our house, Dal is something we enjoy regularly. My daughter loves all kinds of Dal and I rotate my lentils whenever I make some. Not all days have Toor dal. Whenever there is a heavy meal, I make Moong dal since it is light and easier to digest.

    Spinach garlic dal served in a wooden bowl placed on a wooden plate

    Why we love this Spinach Dal?

    • Protein-rich and iron-rich dal that is just perfect when you crave for a comfort meal.
    • Can be doubled in a pinch and easily serves a crowd.
    • This spinach garlic dal is freezer-friendly and can be made vegan easily.
    [feast_advanced_jump_to]

    Ingredients

    Spinach- This is our star ingredient. Palak and Toor dal complement each other so well. You can use baby spinach to make this dal too.

    Toor Dal- In this recipe, we are going to cook Toor dal to a mushy consistency and combine it with other ingredients. In case you do not have this dal, you can use split yellow moong Dal to make this too.

    Garlic- Like the title suggests, garlic is our dominant flavor in this recipe. Apart from flavoring, garlic also helps reduce gassiness and bloating that Dal normally gives.

    Aromatics- Lastly, this recipe uses very minimal spices and ghee as aromatics. Apart from ghee, we will be using some regular red chili powder and turmeric. That is all. This is such a simple recipe.

    This is just an overview of the ingredients used here. Check the recipe card for a precise ingredient measures and instructions.ย 

    Vegan Spinach Garlic Dal

    As you can see, this creamy dal uses ghee. If you want to make this into a vegan Dal, then you can use any neutral-flavored vegetable oil or cold-pressed coconut oil. While Canola or rice bran oil will work well here, garlic fried in coconut oil has a unique taste and flavor. So my bet is on coconut oil.

    Meal Planning and Prep Work

    Meal Planning

    This dal freezes very well. After cooking the dal, allow it to cool down fully. When cool, transfer to clean freezer-safe boxes and freeze. To use frozen spinach dal, allow it to thaw in the fridge for 3 to 4 hours. When thawed, transfer to a heavy-bottomed saucepan. Heat gently and serve hot.

    You can also use the microwave to thaw your frozen dal. Make sure you use a microwave-safe glass bowl to do this.

    Prep Work

    If you are going to use Indian spinach, this Dal may take some time in terms of prep work. So I suggest that you begin with cleaning the Palak. Soak the Toor dal before beginning to clean the dal. This will minimize the cooking time for the Dal too.

    While the dal is getting pressure-cooked, chop the onions, garlic, ginger and tomatoes.

    You can also use your Instant Pot to cook your Toor dal.

    Method

    Instant Pot Spinach Dal

    Wash and soak the Toor dal in 2 c water for about 20 mins. This helps speed up the cooking process.

    Insert the inner pot into the Instant pot. Turn on Saute Mode on Normal for 8 mins. Wait till the display reads HOT.

    When the display reads HOT, add oil/ ghee. After 20 to 30 secs, add the cumin seeds, green chili and finely chopped garlic. Saute till garlic becomes a light brown.

    Now, add the finely chopped onions and saute for 1 min till the onions become pink and soft. When onions are done, quickly tip in the ground spices and finely chopped tomatoes. Mix to combine.

    Add salt and mix well.ย 

    Drain the soaked dal fully. Add this soaked Toor dal to the inner pot. Add water to this and mix well. Now add finely chopped spinach, stir to combine, and press Cancel.

    Ensure that the sealing ring is fitted properly in the IP lid. Close the IP and turn the valve to SEALING. Turn on PRESSURE COOK MODE ON HIGH PRESSURE FOR 9 MINS.

    Allow the cooking cycle to complete. Wait for the pressure to release naturally.

    When the pressure has released, open the lid and gently mash the dal with a potato masher or a ladle. Add 1/2 c water if you find that the consistency is too thick.

    Temperingย 

    Now, heat another small pan with ghee. Use cold-pressed coconut oil for a vegan version. Add finely chopped garlic and when the garlic begins to brown, add 1 tsp crushed Kasuri Methi. Immediately switch off the flame.ย 

    Transfer this fried garlic mixture to the Dal and stir to combine. Serve hot.

    Spinach garlic dal served in a wooden bowl placed on a wooden plate

    Variations

    1. You can add both ginger and garlic to this Dal Palak recipe. Or you can even add 1 tsp of ginger garlic paste after you add the cumin seeds.
    2. Adding 1/2 tsp garam masala lifts up the flavors in this easy Dal recipe.
    3. In this recipe, you can skip the red chilli powder completely and just make it with green chillies alone. Just remember to fish out the green chilies before serving.
    4. The time taken to cook the lentils may differ depending on the brand and its age. You can also make Dal Palak with red lentils or moong lentils.

    Serving suggestions

    You can make this a whole meal by cooking rice along with the Dal. To do this, we can use the pot in pot cooking method. Just before closing the lid of the IP, place a tall trivet in the inner pot. Wash 1 c rice in a colander. Add the washed rice to a stainless steel pot.

    Add 2 cups of water to the rice along with 1/2 tsp oil. Place the rice pot on the tall trivet and cover it with a lid. Now proceed with pressure cooking the recipe as directed here.

    Just remember to use a deep pot that is compatible with the Instant Pot while following the pot in pot cooking method.

    You can check out a step by step tutorial for pot in pot cooking in our Instant Pot whole masoor dal post.

    More Dal Recipes

    • Toor dal cooked with simple spices in Instant Pot
      Easy Toor Dal (Arhar Dal)
    • Kale dal served with a tempering of fried garlic and red paprika on top. The bowl of dal is placed over a burlap map. Rice and veggies served in wooden bowls by the side.
      Kale Dal – Indian Kale Recipes
    • dal tadka topped with a tempering and garnished with finely chopped cilantro leaves. Dal served in a black bowl placed on a burlap mat. Spice box and spices at the background.
      Dal Tadka (Tarka Daal)
    • andhra dosakaya pappu tempered with whole spices and curry leaves served in a white bowl.
      Dosakaya Pappu – Andhra style yellow cucumber Dal

    Spinach garlic dal served in a wooden bowl placed on a wooden plate

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

    Spinach garlic dal served in a wooden bowl placed on a wooden plate
    Print Recipe
    5 from 3 votes

    Spinach Garlic Dal

    Easy, wholesome and nutritious lentils cooked with spinach and flavored with loads of garlic.
    Prep Time10 minutes mins
    Cook Time25 minutes mins
    Pressure release time10 minutes mins
    Course: Mains
    Cuisine: Indian
    Servings: 4

    Equipment

    • Pressure cooker

    Ingredients

    • 1 tbsp Oil/ghee
    • 1 tsp cumin seeds
    • 2 tsp minced garlic
    • 2 small green chilis chopped roughly
    • 3/4 c finely chopped Onion
    • 3/4 tsp Red chili powder Red paprika
    • 1 tsp ground coriander
    • 1/2 tsp Turmeric powder
    • 3/4 c finely chopped tomato
    • 1.25 tsp Salt or to taste
    • 1/2 c Toor dal split pigeon peas 1/3 c
    • 2 c Water
    • 2 c Tightly packed Finely chopped Spinach

    For adjusting consistency

    • 1/2 c Water if needed

    For tempering

    • 1 tsp Oil
    • 3 cloves finely chopped garlic
    • 1 tsp Crushed Kasuri Methi

    Instructions

    • Wash and soak the Toor dal in 2 c water for about 20 mins. This helps speed up the cooking process.

    Instant Pot Method

    • Insert the inner pot into the Instant pot.
    • Turn on Saute Mode on Normal for 8 mins.
    • Wait till the display reads HOT.
    • When the display reads HOT, add oil or ghee.
    • After 20 to 30 secs, add the cumin seeds, green chili and finely chopped garlic.
    • Saute till garlic becomes a light brown.
    • Now, add the finely chopped onions and saute for 1 min till onions become pink and soft.
    • When onions are done, quickly tip in the ground spices and finely chopped tomatoes.
    • Mix to combine.
    • Add salt and mix well.
    • Drain the soaked toor dal and add this to the inner pot.
    • Add water to this and mix well. Now add finely chopped spinach, stir to combine and press Cancel.

    Instant Pot Cooking Mode and Timing

    • Ensure that the sealing ring is fitted properly in the IP lid.
    • Close the IP and turn the valve to SEALING.
    • Turn on PRESSURE COOK MODE ON HIGH PRESSURE FOR 9 MINS.
    • Allow the cooking cycle to complete. Wait for the pressure to release naturally.
    • When the pressure has released, open the lid and gently mash the dal with a potato masher or a ladle.
    • Add 1/2 c water if you find that the consistency is too thick.

    Tempering

    • Now, heat another small pan with ghee.
    • Use cold-pressed coconut oil for a vegan version.
    • Add finely chopped garlic and when the garlic begins to brown, add 1 tsp crushed Kasuri Methi.
    • Immediately switch off the flame.
    • Transfer this fried garlic mixture to the Dal and stir to combine. Serve hot.

    Stovetop Pressure Cooker Method

    • Wash and soak the Toor dal in 2 c water for about 20 mins. This helps speed up the cooking process.
    • Heat a 3 litre deep pressure pan with oil or ghee.
    • Add the cumin seeds and wait for it to crackle.
    • Now add minced garlic and green chilis.
    • Wait for the garlic to begin to brown.
    • Next, add finely chopped onions and saute on medium flame for 1 to 2 mins.
    • Saute the onions till they turn pink and soft.
    • Next, add the spice powders,salt and tomatoes.
    • Add 1/2 c water and stir to combine.
    • Cook till tomatoes become mushy.
    • Drain the soaked toor dal well and add it to the pressure cooker.
    • Add water and spinach leaves. Mix.
    • Close the pressure cooker with the lid and put the weight on.
    • Cook this on medium flame for 5 whistles.
    • Once done, allow pressure to release naturally.
    • When done, open and mix well to combine.
    • Heat a small pan with ghee/oil.
    • Add the finely chopped garlic.
    • Fry the garlic till it begins to brown.
    • Add kasuri methi to this and immediately switch off the flame.
    • Now, transfer the fried garlic mixture to the dal and stir well.
    • Serve hot.

    Notes

    1. You can also use split moong dal to make this recipe. For every 1/2 c of Moong dal, use 1.5 c water. Moong dal becomes thicker after cooking. So please add up to 3/4 c of water to adjust the consistency once the dal has cooked.
    2. I highly recommend soaking Toor dal. Please do not skip soaking especially if you are cooking rice along with the dal.

    For Instant Pot & Air Fryer Recipes

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

    Disclaimer

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

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

    Explore more spinach recipes

    • spinach ambat
      Spinach Ambat Recipe
    • keerai kootu served in a white and blue bowl placed over a wooden chopping board. Moong lentils and spinach leaves by the side.
      Keerai Kootu (Spinach Moong Dal Gravy)
    • Palak Paneer Recipe Restaurant Style
    • Instant Pot Spinach Rice | Indian Style Palak Pulao

    Filed Under: Dal Recipes, Instant Pot Dal Recipes, Instant Pot Recipes, Vegan Recipes

    Lychee Rose Chia Pudding- Pink Chia Pudding

    June 11, 2021 By anusha Leave a Comment

    lychee rose chia pudding in a glass jar perched on a wooden tray, lychees scattered around

    Lychee Rose Chia pudding is the perfect summer breakfast. Chilled breakfasts are such a welcome change during hot summers. Lychees or Litchis are in season now. I have always loved this jelly like meaty fruit. And I never come back without buying a box when I spot them at the wet market here.

    Rose and lychee are like soul sisters. They compliment each other so well. Subtle rose flavors and the sweet lychee come together like notes in a symphony. Yes. You can quite imagine how much I love this combination. Needless to say, I always have at least 5 cans of the Heaven n Earth’s Lychee Rose white tea sitting on my desk.

    Why should you try this Lychee chia pudding?

    Chia pudding in itself is a nutrient-dense breakfast treat.

    This rose-flavored lychee chia pudding is free from refined sugar.

    It is also vegan, gluten-free, and high in protein.

    And finally, it is a no-cook breakfast that is just perfect for batch-prepping.

    Ingredients

    In our lychee chia pudding, chia is the key ingredient. Other than this we will be using non-dairy milk and fresh lychees. I have used edible food-grade rose extract for aromatics. You can use food-grade rose water if you cannot source rose extract.

    I love maple syrup and so I went with that as my choice of sweetener. You can also add agave in place of maple syrup.

    Method

    Blooming the chiaย 

    In a mixing bowl, combine chia seeds, rose extract and 1/4 cup almond milk. Mix well. Let this sit for 30 mins. After 30 mins, you can see that the chia has bloomed and the mixture looks jelly like.

    Adding lychee

    While the chia sits, prep the lychee. Wash them under running water. Peel them and pit them using a fruit knife. Chop the lychee into small pieces and set them aside.

    When the chia has bloomed and is ready, add the chopped lychee and the remaining almond milk. Stir in the maple syrup and add the beetroot powder.

    Mix well. Transfer to a clean sterilized glass jar. Refrigerate until ready to eat.

    That is all. Our Lychee rose chia pudding is ready.

    Lychee rose chia pudding in a glass jar surrounded by lychees on an vintage platter

    Recipe Notes

    1. Chia has to be bloomed before mixing in the other ingredients. Never eat chia raw or without blooming them. These tiny seeds tend to expand in size. When you swallow them raw, they may swell up inside your throat. This may cause choking. Please do not skip this step.
    2. Low fat coconut milk works well in this recipe too. I have used unsweetened almond milk in this recipe.
    3. I did not want to use food colors. So I picked beetroot powder. A little goes a long way when it comes to beet powder. For a pretty pink, 1/2 tsp was more than enough.ย 
    4. Tinned lychees tend to have added sugar in them. For this reason, I will not recommend using them if you are looking for a recipe that has no refined sugar in them. If you are not very particular about this, feel free to use tinned lychees. Drain them fully and chop them into little pieces and use as directed in the recipe.
    5. Chia puddings taste best when served chilled. Allow them to chill in the fridge for atleast 2 hours before eating. The pudding thickens further as it chills.ย 
    6. You can also add some lychees as topping before eating.ย 
    7. I have used a 250 ml jar to make this chia pudding.ย 

    Variations

    1. To make this chia pudding healthier and more filling, sprinkle some pepita or hemp hearts before eating.ย 
    2. More fresh fruits like mangoes or berries work well as toppings.

    More ways to incorporate chia

    • berry swirl chia pudding with granola
      Berry Swirl Chia Pudding With Granola
    • super foods energy balls
      Super Foods Energy Balls Recipe
    • berry chia popsicles
      Chia Berry Popsicles- Popsicles For Breakfast
    • almond chia granola
      Chocolate Almond Chia Granola Recipe

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

    lychee rose chia pudding in a glass jar perched on a wooden tray, lychees scattered around
    Print Recipe
    No ratings yet

    Lychee Rose Chia Pudding

    Lychee and rose come together in this refreshing summer breakfast treat
    Prep Time40 minutes mins
    Chilling Time2 hours hrs
    Course: Breakfast
    Cuisine: American, International
    Servings: 1 jar

    Equipment

    • Mixing bowl
    • fruit knife
    • 250 ml jar

    Ingredients

    • 1.5 tbsp Chia seeds
    • 1/2 c unsweetened almond milk
    • 3/4 tsp edible food-grade rose extract use 1 tbsp food grade rose water instead if you are unable to source.
    • 1 tbsp Maple or Agave syrup
    • 10-12 fresh lychees peeled and chopped about 1/3 c
    • 1/4 tsp beetroot powder

    Instructions

    Blooming the chia

    • In a mixing bowl, combine chia seeds, rose extract and 1/2 cup almond milk.
    • Mix well. Let this sit for 30 mins.
    • After 30 mins, you can see that the chia has bloomed and the mixture looks like jelly..

    Adding lychee

    • While the chia sits, prep the lychee.
    • Wash them under running water.
    • Peel them and pit them using a fruit knife.
    • Chop the lychee into small pieces and set them aside.
    • When the chia has bloomed and is ready, add the chopped lychee and the remaining almond milk.
    • Stir in the maple syrup and add the beetroot powder.
    • Mix well. Transfer to a clean sterilized glass jar.
    • Refrigerate until ready to eat.

    Notes

    1. Chia has to be bloomed before mixing in the other ingredients. Never eat chia raw or without blooming them. These tiny seeds tend to expand in size. When you swallow them raw, they may swell up inside your throat. This may cause choking. Please do not skip this step.
    2. The pudding thickens further as it chills.ย 
    3. Low fat coconut milk works well in this recipe too.ย 
    4. I did not want to use food colors. So I picked beetroot powder. A little goes a long way when it comes to beet powder. For a pretty pink, 1/4 tsp was more than enough.ย 
    5. Tinned lychees tend to have added sugar in them. For this reason, I will not recommend using them if you are looking for a recipe that has no refined sugar in them. If you are not very particular about this, feel free to use tinned lychees. Drain them fully and chop them into little pieces and use as directed in the recipe.
    6. Chia puddings taste best when served chilled. Allow them to chill in the fridge for atleast 2 hours before eating.
    7. You can also add some lychees as topping before eating.

    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!

    Explore more lychee recipes

    • Lychee Lemonade Recipe
    • Watermelon Lychee Granita Recipe| Easy Dessert Recipes

    Filed Under: Breakfast And Dinner Recipes, No Cook Recipes, Vegan Recipes

    Instant Pot Bisi Bele Bath- Easy Bisi Bele Bath

    June 10, 2021 By anusha Leave a Comment

    Instant Pot Bisi Bele Bath served in a wooden bowl with garnishing of curry leaves and cashews. The bowl is placed over an antique platter and is surrounded by bowls of raita and fried okra.

    Instant Pot Bisi Bele Bath is the easier way to make this classic South Indian dish. This is a South Indian style rice and split pigeon peas medley. This wholesome and nourishing dish has veggies, some tangy tamarind, and fresh ground spices. Eaten for breakfast and lunch, this has its origins in Karnataka, which is a Kannada-speaking Southern state in India.

    Instant Pot Bisi Bele Bath served in a wooden bowl with garnishing of curry leaves and cashews. The bowl is placed over an antique platter and is surrounded by bowls of raita and fried okra.

    Bisi Bele Bath is the Kannada name for this dish and it translates to hot dal and rice. The authentic version has short-grained rice, Toor dal, tamarind, and a flavorful spice powder that has coriander seeds, cloves, and cinnamon among other things.

    And if you are wondering if Sambar sadam and this are the same, then the answer is no. Sambar sadam is a typical Tamil style dish and uses Sambar powder. Even though they use similar ingredients, the little things are what make this wholesome dish uniquely different from Sambar Sadam.

    [feast_advanced_jump_to]

    I have often marveled at the genius of this one-pot dish. When you think about it, it is a wholesome, balanced meal in itself. The rice provides the carbs, dal, protein, and veggies the micronutrients. The spices and the tamarind have all sorts of beneficial properties.

    Ingredients

    Rice/ Carbs

    Short-grained rice, typically, Sona Masuri or raw rice is used. You can also use brown rice, quinoa, or millet in its stead.ย 

    Dal/ lentils

    This recipe is simply incomplete without Toor Dal ( split pigeon peas). One of the main factors in nailing this dish right is the rice and dal proportions.ย 

    Tamarind

    I have used tamarind extract here. To make this tamarind extract, soak 10g tamarind in 7 tbsp warm water for 20 mins. After 20 mins, squeeze the tamarind well along with the water. Discard all the strings and seeds. This is our tamarind extract. If you do not have access to tamarind, you can also use tamarind paste.ย 

    For the quantity of ingredients mentioned in this recipe, you will need 1.5 tbsp tamarind paste and 7 tbsp warm water. Just whisk everything well using a balloon whisk.

    Vegetables

    I have used a combination of carrots, beans, and peas. This is by far the best combination that works here. Other than this, I have used shallots. If you cannot source shallots, please use 1/4 finely chopped regular onions or just skip them.

    Spice powder

    Now comes the most interesting part of this recipe. I love Bisi Bele Bath masala powder. And I always have a stash of it in my freezer. In this recipe, I have used homemade MTR style Bisi Bele Bath Masala. You can use any store-bought Bisi Bele bath masala mix to make this.

    Jaggery

    The authentic recipe has a hint of jaggery. This balances the tangy and spicy tastes beautifully in this iconic Karnataka dish. Please do not use maple syrup, agave, or brown sugar in place of jaggery. You can use palm jaggery or coconut sugar instead of jaggery.

    Variations

    Like I mentioned before, you can use millet, brown rice, or quinoa in place of regular rice in this recipe.

    Here are the proportions, cooking time and mode:

    Instant Pot Millet Bisi Bele Bath

    Barnyard millet or Kodo millet or little millet works well here. For every 3/4 c of millet used, you need 10 tbsp Toor dal. Wash and soak both together in 3 c water for 30 mins. You will need 4 c water to make this millet Bisi Bele bath in Instant pot.

    Cooking mode and timings- Pressure Cook Mode- High Pressure- 14 mins- Natural Pressure Release

    In a regular pressure cooker, cook for 5 whistles and wait for stovetop pressure to release naturally.

    Instant Pot Quinoa Bisi Bele Bath

    White quinoa works best here. For every 3/4 c quinoa, you will need 6 tbsp toor dal. Combine both and wash them together. Soak this for 30 mins in 3 c warm water. You need 4 c water to make Quinoa Bisi Bele Bath in Instant Pot

    Cooking Mode and Timings- Pressure cook mode- High pressure – 9 mins- Natural Pressure release.

    I m yet to make quinoa Bisi Bele bath in a regular stovetop pressure cooker. I ll definitely try soon and update here.

    Brown rice Bisi Bele Bath

    Brown rice tends to be chewier and takes slightly longer to cook. So we will be cooking it for a longer time as well. For every 3/4 c brown rice, you will need 8 tbsp Toor dal. Combine the dal and brown rice and wash well. Add 4 cups of water to this and soak for 45 mins.

    To cook brown rice Bisi bele bath in an Instant Pot, you will need 4 cups water for 3/4 c brown rice and 10 tbsp Toor dal.

    Cooking Mode and Timings- Pressure Cook mode- High pressure- 18 mins- Natural Pressure release.

    In a regular pressure cooker, cook on a medium flame for 6 whistles. Release pressure naturally.

    Recipe Notes

    1. Bisi Bele Bath has to be runny and gooey. If you find that all the water has been absorbed after cooking, add 1 c hot boiling water to the cooked mixture, mix well and simmer. To simmer, turn on SAUTE mode on NORMAL for 5 mins and simmer for 5 mins. This applies to quinoa, millet, and brown rice Bisi bele bath. When you add extra water, do not forget to adjust the salt.
    2. Fried cashews, peanuts, and Kara Boondi are all great toppings for this toothsome dish.
    3. This dish tends to thicken as it cools down and overtime. It is also best enjoyed when served piping hot. So please cook and serve accordingly.

    Instant Pot Bisi Bele Bath served in a wooden bowl with garnishing of curry leaves and cashews. The bowl is placed over an antique platter and is surrounded by bowls of raita and fried okra.

    Prep work, leftovers and storage

    I prefer soaking rice and dal for at least 30 mins. This way, cooking time reduces drastically and there is no fear of the dal being undercooked. While the rice and dal soaks, I prep the veggies and my tamarind.ย 

    Leftovers tastes amazing the next day. Try it to believe it! I store leftovers in an air-tight container in the fridge. To heat up leftovers, allow them to come to room temperature and steam it in the Instant pot for 10 mins. Alternatively, you can also steam the leftovers in a stovetop pressure cooker for 6 to 8 mins.

    Reheating leftovers in Instant Pot

    To heat up leftover Bisi Bele Bath in the Instant Pot, add 2 c water to the inner pot and place a tall trivet in. Transfer the rice to a stainless steel pot and place this pot over the trivet. Ensure the sealing ring is fitted properly. Close the IP with the lid. Do not put the valve on.ย 

    Start a kitchen timer and set it to 10 mins. Now, press the STEAM mode on and allow it to steam for 10 mins. Once done, wait for the pin to drop before opening the lid.

    Method

    Soaking rice and toor dal

    Wash the rice and dal together. Drain all the water used for soaking. Add 4 c water to the washed rice and dal. Soak for 30 mins. While this is soaking, prep the tamarind and cut the veggies.

    Sauteeing veggies

    Place the inner pot in the Instant Pot. Turn on Saute mode on Normal for 8 mins. Wait for the display to read HOT. When hot, add oil to the inner pot.ย 

    Add the cashews and fry till golden. Do not leave the cashews unattended while this happens. As soon as the cashews are done, drain and set them aside.ย 

    Now, add the shallots to the pot and fry till they turn soft and pink. Next, add all the veggies and saute for 1 to 2 mins. Tip in the tamarind extract along with salt and jaggery. Simmer this mixture for 2 to 3 mins.ย 

    Add the Bisi Bele bath powder, Kashmiri chili powder, and ground turmeric next and mix well. Simmer for 1 min. Drain all the water from the soaking rice and dal. Add this to the pot and add 4 cups water. Mix well.ย 

    Press cancel.

    Pressure cooking

    Ensure the sealing ring of the lid is fitted correctly. Now, close the IP with the lid and turn the valve to SEALING. Turn on RICE mode and allow the cooking cycle to complete.

    When the cooking cycle is complete, allow pressure to release naturally.

    Press cancel.

    Adjusting consistency and simmering

    If you find that the rice and dal have absorbed all the water while cooking and the Bisi Bele bath does not look gooey and runny, then, add 1 c hot water to this. Using a potato masher, mash this lightly and mix well.

    Now, turn on SAUTE MODE on NORMAL for 5 mins. Simmer for 5 mins.

    Garnishing

    Heat a small pan with oil. Add mustard seeds and once they pop, add curry leaves. Wait for the curry leaves to crisp up. When done, add this along with the fried cashews to the rice and stir to combine.

    Serve hot with any Raita and some potato curry.

    Instant Pot Bisi Bele Bath served in a wooden bowl with garnishing of curry leaves and cashews. The bowl is placed over an antique platter and is surrounded by bowls of raita and fried okra.

    Explore More Instant Pot Recipes

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      Vegan Brown Rice Salad With Sweet Potatoes
    • vegan Chili made with sweet potatoes served in a bowl with toppings like avocado, lime and chopped cherry tomatoes
      Instant Pot Sweet Potato Black Bean Chili
    • healthy and hearty vegan laksa soup served with different toppings in a shallow bowl
      Vegan Laksa Soup
    • A bowl of brown basmati rice, some toor dal and a beans potato vegetable curry presented together.
      Brown Basmati Rice (Instant Pot Pressure Cooker)

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

    Instant Pot Bisi Bele Bath served in a wooden bowl with garnishing of curry leaves and cashews. The bowl is placed over an antique platter and is surrounded by bowls of raita and fried okra.
    Print Recipe
    5 from 1 vote

    Instant Pot Bisi Bele Bath

    The classic South Indian Bisi Bele Bath is a medley of rice and lentils. Easy one pot dish made in the Instant Pot
    Prep Time30 minutes mins
    Cook Time23 minutes mins
    Pressure Release Time18 minutes mins
    Course: Main Course, Mains
    Cuisine: Indian- South, Karnataka, South Indian
    Servings: 4
    Calories: 189kcal

    Equipment

    • Instant Pot

    Ingredients

    For soaking

    • 1/2 c Raw rice
    • 6 tbsp Toor dal Split pigeon pea lentils
    • 3 c Water

    Veggies and aromatics

    • 1.5 tbsp Sesame oil or any neutral flavored vegetable oil
    • 10 whole Cashews
    • 10 shallots peeled and chopped
    • 1/2 c cubed carrots
    • 12 french beans chopped into 1 inch long pieces
    • 1/4 c green peas fresh and frozen both work well.
    • 7 tbsp Tamarind extract Soak 10g tamarind in 8 tbsp warm water for 20 mins. Squeeze the soaked tamarind in the warm water well, discard strings and fiber.
    • 1/2 tsp ground turmeric
    • 1 tsp Kashmiri chili powder
    • 1 tbsp Jaggery please do not use maple syrup/ sugar/agave as substitute.
    • 2 tsp Salt or to taste
    • 4 cups water
    • 1 recipe soaked rice and toor dal, water drained fully

    For Simmering

    • 1 c Hot water

    For tempering

    • 1 tsp Mustard seeds
    • 10 curry leaves

    Instructions

    Soaking rice and toor dal

    • Wash the rice and dal together. Drain all the water used for soaking.
    • Add 4 c water to the washed rice and dal.
    • Soak for 30 mins.
    • While this is soaking, prep the tamarind and cut the veggies.

    Sauteeing veggies

    • Place the inner pot in the Instant Pot.
    • Turn on Saute mode on Normal for 8 mins.
    • Wait for the display to read HOT.
    • When hot, add oil to the inner pot.
    • Add the cashews and fry till golden.
    • Do not leave the cashews unattended while this happens. Cashews burn quickly.
    • As soon as the cashews are done, drain and set them aside.
    • Now, add the shallots to the pot and fry till they turn soft and pink.
    • Next, add all the veggies and saute for 1 to 2 mins.
    • Tip in the tamarind extract along with salt and jaggery.
    • Simmer this mixture for 2 to 3 mins.
    • Add the Bisi Bele bath powder, Kashmiri chili powder and ground turmeri next and mix well.
    • Simmer for 1 min. Drain all the water from the soaking rice and dal.
    • Add this to the pot and add 4 cups water. Mix well.
    • Press cancel.

    Instant Pot Pressure cooking

    • Ensure the sealing ring of the lid is fitted correctly.
    • Now, close the IP with the lid and turn the valve to SEALING.
    • Turn on RICE mode and allow the cooking cycle to complete.
    • When the cooking cycle is complete, allow pressure to release naturally.
    • Press cancel.

    Adjusting consistency and simmering

    • If you find that the rice and dal have absorbed all the water while cooking and the Bisi Bele bath does not look gooey and runny, then, add 1 c hot water to this.
    • Using a potato masher, mash this lightly and mix well.
    • Now, turn on SAUTE MODE on NORMAL for 5 mins.
    • Simmer the Bisi Bele bath for 5 mins.

    Tempering and Garnishing

    • Heat a small pan with oil.
    • Add mustard seeds and once they pop, add curry leaves.
    • Wait for the curry leaves to crisp up.
    • When done, add this along with the fried cashews to the rice and stir to combine.
    • Serve hot with any Raita and some potato curry.

    Notes

    1. Bisi Bele Bath has to be runny and gooey. If you find that all the water has been absorbed after cooking, add 1 c hot boiling water to the cooked Bisi bele bath, mix well and simmer. To simmer, turn on SAUTE mode on NORMAL for 5 mins and simmer for 5 mins. This applies to quinoa, millet, and brown rice Bisi bele bath. When you add extra water, do not forget to adjust the salt.
    2. Fried cashews, peanuts, and Kara Boondi are all great toppings for this toothsome dish.
    3. Bisi Bele Bath tends to thicken as it cools down and overtime. It is also best enjoyed when served piping hot. So please cook and serve accordingly.
    4. Nutrition facts mentioned here are provided as a courtesy and not accurate. Please treat them as a rough guide.
    5. Instant pot cooking times will vary based on your geographical location.

    For Instant Pot & Air Fryer Recipes

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

    Disclaimer

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

    Nutrition

    Serving: 551g | Calories: 189kcal | Carbohydrates: 26g | Protein: 5.2g
    Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

    How to serve?

    This has to be served piping hot. It is a very common dish served in many small hole-in-the-wall food joints in Bangalore. They top it with Kara Boondi and serve it with mixed vegetable raita.

    Here are some Raita recipes you may enjoy with Bisi Bele Bath

    • Carrot Raita Recipe| Dips And Spreads Recipes
    • raw mango raita
      Raw Mango Raita | Mangai Thayir Pachadi
    • Mixed Vegetable Raita Recipe| Dips Spreads and Sauces Recipes
    • Tomato Raita

    Filed Under: Indian Vegan Recipes, Instant Pot Recipes, Instant Pot Rice Recipes, One Pot Recipes, Rice Recipes, Vegan Recipes

    Mango Coconut Overnight Oats

    June 9, 2021 By anusha Leave a Comment

    mango coconut overnight oats in a jar placed on a tie-dye towel with a spoon beside.

    Mango coconut overnight oats is that breakfast that makes me want to wake up an hour earlier than usual. Because mango and coconut are so good together. This easy no-cook overnight oats is a burst of tropical summery flavors in your mouth. 

    And when you can have a healthy breakfast in literally no time, then overnight oats in myriad flavors have to be the best bet.

    I will admit. I have come to love coconut in overnight oats. Sometimes, I add more coconut that it becomes more of a coconut mango overnight oats. Mango overnight oats with turmeric is another version we enjoy.

    Talk about overnight oats always brings up one question- do you eat it hot or cold? You can do both but for me, cold works. If you are someone like my husband who loves their breakfast hot, then just empty your overnight oats in a bowl. Microwave on medium power for 30 secs twice. And you are good to go.

    mango coconut overnight oats in a jar placed on a tie-dye towel with a spoon beside.

    Why this Mango coconut overnight oats should be your breakfast?

    First things first, it’s too pretty. And a cheerful yellow. Ever heard of the saying, “the eyes eat first”?

    Comes together in no time.

    No-cook breakfast.

    Make ahead and eat for a week.

    Ingredients

    When it comes to overnight oats, I like to look at the recipe as if it were made of small blocks. You can read about how to make some amazing overnight oats on my overnight oats 4 ways post.

    Rolled oats– For me, old-fashioned rolled oats always win when it comes to overnight oats. Instant oats soak up all the liquid and become a mush too soon. Rolled oats is just perfect in terms of texture and bite.

    Mangoes- Use any variety of mangoes that are in season or available locally. You can also frozen mango puree or frozen mango in this recipe. Just blend frozen mango to a smooth puree to use here.

    Almond milk– As always, my first choice of plant milk is almond milk. You can use regular dairy milk (for a non-vegan version) or low-fat coconut milk to make this.

    Chia seeds- These need no introduction. Chia is a powerhouse of nutrition and is a very good source of protein. 

    Sweeteners- Honestly, I got really lucky with mangoes this year. The mangoes that went into this were too sweet and I did not add any sweeteners. However, if you are using frozen mango puree or frozen mangoes, you may need 1.5 tbsp maple syrup or agave for this.

    Coconut- What makes this overnight oats recipe fabulous is coconut. I have used desiccated coconut flakes. You can use desiccated shredded coconut too. One more option would be to use tender coconut meat. Just chop them into small bite-sized pieces and mix them up.

    You can also use freshly grated coconut. Please note that using freshly grated coconut or tender coconut meat reduces the shelf life of these overnight oats. If you choose to use either of these two, then it is best to eat them within a day.

    Aromatics– I have added ground cardamom and vanilla. Coconut and cardamom are like soul sisters. Mango elevates that combination umpteen times more. Other flavors that work well here are ground ginger and ground cinnamon.

    Shelf life

    This mango coconut overnight oatmeal keeps well in the fridge for a week. I generally batch prep this along with other flavors of overnight oatmeal on Sunday. This way, my breakfast is sorted for a week.

    Recipe Notes

    1. If you intend to warm up your mango coconut overnight oats in the morning, then skip adding the finely chopped mangoes as a topping. Instead, add them as a topping after you heat the oats up.
    2. I used 300 ml jars to make this. Make sure you leave some space at the top of the jar to add toppings.
    3. Other toppings that will work well here are raspberries, pepita, goji berries, and strawberries.
    4. This recipe is a dairy-free recipe that uses certified gluten-free rolled oats. Always make sure to check if your oats is certified gluten-free in case you are looking for celiac-friendly, oats-based recipes. 
    5. You can also use 1 to 2 tbsp nut butter like almond butter or peanut butter in this recipe. Add it as a topping or swirl it in along with the mango puree. I personally love adding cashew butter to my overnight oats. 
    6. Tinned mango puree also works here. Make sure to choose one that is relatively low on added sugar.

    mango coconut overnight oats in a jar placed on a tie-dye towel with a spoon beside.

    Explore more oats recipes

    • almond chia granola
      Chocolate Almond Chia Granola Recipe
    • nut free bliss balls
      Vegan Nut Free Bliss Balls Recipe
    • Spiced Buttermilk Oats Porridge Recipe| Easy Breakfast Recipes
    • vegan banana oatmeal pancakes stacked and served on a white square plate. Banana and blueberries as toppings
      Banana Oatmeal Pancakes – Eggless Pancakes

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

    mango coconut overnight oats in a jar placed on a tie-dye towel with a spoon beside.
    Print Recipe
    5 from 2 votes

    Mango Coconut Overnight Oats

    Easy overnight oats with mango and coconut. Vegan.
    Prep Time20 minutes mins
    Course: Breakfast
    Cuisine: International
    Servings: 2

    Equipment

    • Mixing bowl

    Ingredients

    • 1 tbsp chia seeds
    • 1.5 c Almond milk
    • 3/4 c Mango puree
    • 1 tsp ground cardamom
    • 1/3 c rolled oats
    • 2 tbsp desiccated coconut flakes

    Topping

    • 2 to 3 tbsp finely chopped mango

    Instructions

    • In a mixing bowl, combine chia seeds with 1/2 c almond milk
    • Mix well.
    • Allow it to sit for 10 mins.
    • Now, add the mango puree, cardamom and coconut to this.
    • Whisk to mix well.
    • Add the remaining milk. Stir to combine.
    • Now, add the oats and mix well, making sure everything is well incorporated.
    • Transfer to jars,
    • Top with chopped mango and close the jars.
    • Refrigerate overnight.
    • Enjoy chilled in the morning.

    For Instant Pot & Air Fryer Recipes

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

    Disclaimer

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

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

    mango coconut overnight oats in a jar set against a brown backdrop

    Filed Under: Breakfast And Dinner Recipes, Overnight Oats Recipes, Uncategorized, Vegan Recipes

    Instant Pot Barley

    June 8, 2021 By anusha Leave a Comment

    pearl barley cooked in instant pot and served in a white bowl placed over a grey backdrop

    Instant Pot Barley is something I have fallen in love with. Earlier, cooking pearl barley used to be such a long process. To be honest, this used to deter me from cooking barley. But now, the IP has changed all that.ย 

    Follow us onย Pinterestย for delicious pins. Join ourย Facebook groupย for more recipes, quick tips and hacks.

    pearl barley cooked in instant pot and served in a white bowl placed over a grey backdrop
    Instant Pot barley is so easy to make

    You will find two types of barley commonly in the market- pearl barley and hulled barley. Hulled barley is whole grain barley.

    This is nutty brown in color and is considered more nutritious than pearl barley. However, it does not taste great. It is chewier and takes forever to cook.ย 

    If you want to include barley in your diet, then pearl barley is a good place to start.

    Even though pearl barley is considered not as nutritious as hulled barley, it is softer, slightly chewy, and tastes wonderful. It also cooks faster.

    Types of barley

    The most common varieties are hulled barley and pearl barley. You may also find scotch barley (pot barley), unhulled barley, barley groats or barley flour.

    Unhulled barley is barley in its purest form. This is best for barley tea. Yep. Barley tea is a thing and is very popular in Korea.

    Hulled barley- This is where the outer husk is removed and the bran is left intact. This is by far the most nutritious form of edible barley. However, this literally takes forever to cook.ย 

    Quick-cooking barley– Something similar to breakfast cereal, this is basically partially cooked and steamed barley that cooks instantly. Works well in porridges.

    Barley grits- Think of them like corn grits. These are also processed to cut down cooking time and works well in porridges, soup and gruel.

    Barley flour– I use this in my baking and add it to my everyday Roti dough too. You can check out my barley flour banana bread recipe to see the flour in action.

    In this post, I will share three methods to cook pearl barley. One is the Instant Pot Method. I will also share how to cook pearl barley on the stovetop in an open pan and in the traditional pressure cooker.

    [feast_advanced_jump_to]

    How to cook pearl barley in the Instant Pot?

    Place the barley in a colander and wash it well. To the inner insert of your Instant pot, add the washed barley and water along with 1 tsp salt and 1 tsp cold-pressed coconut oil. Mix well.ย 

    Ensure that the sealing ring is in its correct place in the lid. Close the IP with the lid. Turn the valve to SEALING. Now switch on the PRESSURE COOK MODE ON HIGH FOR 15 MINS.

    how to cook pearl barley in instant pot

    Allow the cooking cycle to complete. When the cooking cycle is complete, do a natural pressure release for 15 mins. After 15 mins, quick-release pressure by turning the valve to venting.

    When done, strain the cooked pearl barley in a colander and reserve the water that you just drained. This is our homemade barley water.

    Stovetopย 

    • Place 1/2 c barley in a colander and wash it well.
    • Combine the washed barley and 2 cups water.
    • Add 1 tsp salt and 1 tsp oil. Mix well.
    • Close the pressure cooker with a lid and put the weight on and cook for 5 whistles. Let pressure release naturally.
    • Please note that in this method, you will not have any excess water.
    • Barley cooks like rice in the stovetop pressure cooker method.

    Open pan

    • Wash the pearl barley well. Combine the washed pearl barley, 5 cups water, 2 tsp salt and 2 tsp cold pressed coconut oil.
    • Bring the water to a boil and continue to simmer for 40 to 50 mins or until the barley has cooked.
    • To check if it has cooked, take a few grains of barley using a slotted spoon.
    • Press them and if they are soft, then they are cooked.
    • When done, drain the cooked grains in a colander and reserve the water.
    pearl barley cooked in instant pot and served in a white bowl placed over a grey backdrop
    You can use pearl barley cooked in the Instant Pot to make many dishes.

    Do you need to soak pearl barley before cooking?

    If you have the polished white pearl barley variety, I will not recommend soaking it. When you soak barley before cooking, it becomes mushy and loses its chewy texture when cooking.

    If you are using a slightly light brown variety of pearl barley, I recommend washing it onceย  and soaking it for 30 mins before cooking.ย 

    How to use barley?

    Barley can be used as a replacement for millet or rice in your daily diet. One of its biggest plus is that it is high in fiber. You can also use cooked barley in salads.

    Other than this, you can add barley to soups. However, please note that you need not cook barley beforehand while adding to soups.

    Explore More Instant Pot Recipes

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    pearl barley cooked in instant pot and served in a white bowl placed over a grey backdrop
    Print Recipe
    5 from 1 vote

    Instant Pot Barley

    How to cook pearl barley perfectly every time?- Instant Pot, Open Pan and Stovetop Pressure cooker method
    Prep Time5 minutes mins
    Cook Time15 minutes mins
    Pressure release time15 minutes mins
    Course: Main Course, Sides
    Cuisine: International
    Servings: 2

    Equipment

    • Instant Pot 6 qt

    Ingredients

    • 1/2 c Pearl barley
    • 1 tsp Salt
    • 1 tsp Cold pressed coconut oil
    • 2.5 c Water

    Instructions

    Washing the pearl barley

    • Place the barley in a colander and wash it well.

    Cooking barley in Instant Pot

    • To the inner insert of your Instant pot, add the washed barley and water along with 1 tsp salt and 1 tsp cold-pressed coconut oil.
    • Mix well.
    • Ensure that the sealing ring is in its correct place in the lid.
    • Close the IP with the lid.

    Instant Pot Cooking Mode and Timing

    • Turn the valve to SEALING.
    • Now switch on the PRESSURE COOK MODE ON HIGH FOR 15 MINS.
    • Allow the cooking cycle to complete.
    • When the cooking cycle is complete, do a natural pressure release for 15 mins.
    • After 15 mins, quick-release pressure by turning the valve to venting.
    • When done, strain the cooked pearl barley in a colander and reserve the water that you just drained.

    For Instant Pot & Air Fryer Recipes

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

    Disclaimer

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

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

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

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    Filed Under: Barley Recipes, Instant Pot Basic How-Tos

    Sandwich Chutney- Bombay street style

    June 8, 2021 By anusha Leave a Comment

    bombay sandwich chutney in a glass jar with cheese slices, herbs and bread slices around

    Green chutney for sandwich is an easy spread. We even call this the Bombay Sandwich chutney. Made with fresh coriander leaves and mint, this is what makes the typical desi Bombay sandwich uniquely delicious

    If you have lived in India, especially Bombay ( Mumbai), you will know why this sandwich is to die for. Just a few bread slices ( the concept of whole wheat bread is still new in India and is on the rise), some veggies and a slather of this delicious sandwich chutney will leave you longing for more even as you sit down to your next meal.ย 

    Bombay sandwiches are a thing with foodies across India and many try to recreate the magic at home. And also fail. Why? Because the secret to making the perfect Bombay Green Chutney Sandwich lies in the chutney.

    Ingredients

    The street-style Bombay Sandwich uses a slightly different combination of ingredients. Ever wondered why the chutney does not become a dull green or is thicker than the regular chaat chutney? Well, let me tell you why.

    Other than the regular suspects like coriander leaves and mint leaves, this Bombay sandwich chutney uses blanched spinach leaves. This gives the chutney body, a beautiful green color and also the nutrition from spinach.

    Lemon juice helps prevent the chutney from changing color. So i generally add some to almost any mint-based chutney that I make.

    Bread slice– We will be adding a slice of bread to our chutney to thicken it. This is what makes it easily spreadable. I will not recommend adding coconut or roasted gram dal for this sandwich chutney. Both these ingredients change the taste of the chutney and the sandwich too.

    Shelf life and storage

    I have found that this chutney keeps well when stored in a clean sterilized glass jar. This lasts in the fridge for 3 days. Use only a clean dry spoon every time you use the chutney.

    Other ways to use this chutney

    This fresh and flavorful spread is just not limited to sandwiches alone. You can always use them in chaats too. Or you can use them as a topping on crackers or as a dip with Pita chips.

    Use this chutney in other sandwiches like Mushroom cheese sandwiches or the chutney cheese sandwich for a filling evening snack. Better yet, use them as a filling in pull-apart breads.

    Recipe Notes

    1. Use fresh mint , coriander and spinach leaves for the brightest and freshest looking green chutney.
    2. If you do not have lemon juice, you can use 1 tbsp yogurt or 1 tsp white vinegar as a substitute.
    3. Almost all street vendors use white bread in the chutney. If you are not comfortable using white bread, you can always use whole wheat bread. The color of the chutney will be slightly different in this case.

    Method

    Blanching the spinach

    Boil 3 cups of water. Add the spinach leaves to this, switch off the flame and let it stand for 1 min. After a min, drain all the hot water and wash the spinach under cold water.

    Blending

    In a blender jar, combine the blanched spinach, coriander leaves, mint leaves, cumin seeds, green chili, 1/2 tsp chaat masala, lemon juice, black salt, sugar and salt. Blend to a coarse paste. Trim the crust of the bread slice. Chop it roughly and add it to the blender.

    Now, add 1/4 c water and blend to a smooth paste.ย 

    Our Green chutney for sandwiches is ready. Store in a clean, sterilized air-tight glass container in the fridge.

    ย 

    Bombay style sandwich chutney served in a glass jar with herbs, cheese and bread surrounding the serving platter.

    bombay sandwich chutney in a glass jar with cheese slices, herbs and bread slices around
    Print Recipe
    5 from 1 vote

    Green chutney for sandwich

    Green chutney for sandwich or the Bombay Sandwich chutney, a spread used to make all types of sandwiches
    Prep Time10 minutes mins
    Cook Time10 minutes mins
    Total Time20 minutes mins
    Course: Accompaniment
    Cuisine: Indian
    Servings: 1.25 c
    Author: Anusha Praveen

    Ingredients

    For blanching spinach

    • 100 g Spinach leaves
    • 3 c Water
    • 25 g Mint leaves
    • 75 g Coriander leaves
    • 1 slice Bread crust removed
    • 1/2 tsp Chaat masala
    • 1/2 tsp Cumin seeds
    • 1 Green chili
    • 1 tbsp Lemon juice
    • 1/2 tsp Black salt
    • 1 tsp Sugar
    • 1 tsp Salt or to taste

    Instructions

    • Heat 3 c water in a pot and bring to a boil.
    • Add spinach leaves to the boiling water, switch off flame and cover the pot.
    • Let this sit for 1 min.
    • After a min, drain the spinach completely and wash it under cold water.
    • In a blender jar, combine the blanched spinach, coriander leaves, mint leaves, green chili, 1/2 tsp chaat masala, cumin seeds, lemon juice, black salt, sugar and salt.
    • Blend to a coarse paste.
    • Trim the crust of the bread slice. Chop it roughly and add it to the blender.
    • Now, add 1/4 c water and blend to a smooth paste
    • Transfer to a clean air tight container.

    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!

    Filed Under: Chaat recipes, Dips and Sauces, No Onion No Garlic Recipes, Sandwich Recipes, Vegan Recipes

    Instant Pot Vegan Dal Makhani- Healthier Dal Makhani

    June 7, 2021 By anusha 4 Comments

    instant pot vegan dal makhani served in a black ladled bowl placed on an antique plate. Lemon wedges and onions with cumin rice by the side.

    Instant Pot Vegan Dal Makhani is the healthier, vegan, and gluten-free version of the traditional Dal Makhani. This vegan Dal Makhani uses black lentils, red kidney beans to make a creamy rich lentil curry. An easy one pot Dal, this pairs well with Jeera rice or Parathas.

    Two words that come to my mind, the moment when someone mentions Dal Makhani are “rich and buttery”

    Dal in Hindi means lentils and Makhani in Hindi translates to buttery or butter. Traditionally, this is a rich and creamy lentil curry made using a combination of red kidney beans and whole black gram. They slow cook this for hours until the lentils are buttery soft and creamy.ย 

    But… but…but.. while we do love the butter and the slow-cooked version, neither is practical for today’s lifestyle. This vegan Dal Makhani is something we have come to love. Over the years, we have taught our palates that butter is not always delicious, at least, not to our waistlines. I used to cook this healthier Dal Makhani in my pressure cooker.

    The Instant pot changed all that. It is a breeze to make this curry using an Instant Pot. In this post, I will be sharing how to make the creamiest Dal Makhani sans all the butter and the stirring.

    Before I launch myself full throttle into the recipe, let me share a few more things.

    Black gram vs Beluga lentils

    Dal Makhani uses black gram. We call this sabut urad dal in Hindi, Karuppu Muzhu Ulundhu in Tamil and Minnapappu in Telugu. Black gram and black lentils are used interchangeably . However,black gram is just that- gram. They are not lentils. The whole black gram lentils are called Ulutham Paruppu in Tamil and Urad Dal in Hindi.

    These grams are called Vigna Mungo and they are not the same as Beluga lentils. Beluga lentils got their name because they resemble Beluga caviar.ย 

    Ingredients

    This is a very straightforward recipe made with gluten free ingredients.ย  We will be cooking the black gram and kidney beans in a basic onion-tomato curry base using some ground spices and whole spices.

    Whole black gram/ whole black urad– This is the star ingredient. There are many variations of Dal Makhani out there. Some of them call for using equal quantities of black gram and canned beans. But personally, we love it when the black gram is more in quantity.

    Kidney beans– I have used red kidney beans.ย You can also use canned kidney beans. If you are using canned kidney beans, drain them and wash them well. There is no need to soak them. Instead, just add them along with the soaked black gram while cooking.

    Ginger and garlic-ย I usually go for my store-bought ginger garlic paste to make any Dal. But for this recipe, I like using freshly chopped ginger and garlic. You can also use ginger-garlic paste instead. Substitute the ginger and garlic in this recipe with 1.5 tsp ginger garlic paste.

    Dried fenugreek leaves– Known as Kasuri Methi in Hindi, this imparts a heavenly flavor to any dish in an instant. In our house, we love this herb so much that we even add a sprinkle to our other Dals.ย  I highly recommend adding this to Dal Makhani. However, if you are unable to source it, feel free to give it a miss.ย 

    Other spices and ground spices– We will also be using Garam Masala, cumin seeds, bay leaf and paprika for making this dish.

    Ways to make Vegan Dal Makhaniย 

    There are so many ways to achieve that buttery taste without adding any butter. In my recipe, I have used just 1 tbsp full-fat coconut milk for garnish. You can also use coconut cream, cashew cream, any nut milk of your choice, or just skip this step.

    To cook Dal Makhani today, I have used canola oil. You can also use avocado oil or any neutral-flavored vegetable oil.

    Making ahead, freezing leftovers and shelf life

    Making ahead

    Because this is an Instant Pot recipe, you can always make this 8 hours ahead and leave the keep warm function on. Dal Makhani keeps well in the fridge for up to 3 days. It tastes better the next day, in fact. And since it is impossible to make a small batch, you can always freeze the leftovers.

    Freezing Dal Makhani

    Allow the Dal Makhani to cool completely. When cool, freeze in freezer-safe containers in portions. It is always easier to thaw smaller portions. So whenever you freeze curries or dal, I suggest freezing them in small portions that are about 250 ml in quantity.ย 

    Dump and Go Dal Makhani

    I have tried this too! Add the oil, spices, onions,ginger-garlic, spice powders, tomatoes, soaked lentils and water in layers in this order to the inner pot of your Instant Pot. Place the inner pot in the IP. Ensure the sealing ring is in place and close the lid.

    Turn the valve to sealing. Switch on the IP and set it to Bean/Chili mode. That is it. You need not saute anything. Just let the cooking cycle complete. Once it is complete, allow the pressure to release naturally. Open and mix well. Mash gently. Garnish with coriander leaves and serve hot.

    Recipe Notes

    1. You can make the same recipe in any electric pressure cooker. This recipe works very well in the Mealthy Multipot too.
    2. I recommend a soaking time of at least 4 hours. Soaking reduces the cooking time and also aids in easy digestion of lentils and legumes. If you want to make it in the morning, you can also soak both the beans overnight.
    3. It is absolutely normal for the beans to look a dark blackish green after soaking. Please do not freak out.ย 

    Method

    Prepping the beans

    Place the beans in a colander and wash them under running water. Combine the washed beans and 3 c water in a large bowl. Soak this for 4 to 6 hours. You can skip soaking the kidney beans if you are using canned kidney beans.

    Making Dal Makaniย 

    instant pot vegan dal makhani stepwise

    Place the inner pot inside the IP. Switch on the IP and choose Saute mode on normal for 8 mins. Wait for the display to read HOT. When hot, add the oil. After 30 secs, add the cumin seeds and bay leaf.

    When the cumin seeds begin to crackle, add ginger, garlic and finely chopped onions. Mix and saute for 1.5 mins or until the onions become pink and soft. At this stage, add the crushed Kasuri Methi, spice powders and salt. Mix well. Cook for 20 secs.

    In the traditional Dal Makhani, they use a method called Dhungar. In this, they place a small piece of burning coal inside the dish and cover it just for a few seconds. This gives a beautiful smoky flavor. This is what they call as the Dhaba style Dal Makhani.

    I prefer using smoked paprika to achieve this smoky flavor. While it may not be the real deal, it does give a nice smoky flavor.

    Immediately, tip in the chopped tomatoes. Mix well and cook for 2 to 3 mins until tomatoes turn mushy. While the tomatoes are cooking, drain the beans completely and wash them once. When the tomatoes have cooked, add the soaked beans,maple syrup and water. Mix well.

    instant pot vegan dal makhani stepwise

    Instant Pot Cooking Mode and Timing

    Press cancel button. Ensure the sealing ring of the Instant Pot lid is in place. Now, close the Instant Pot and turn the valve to sealing.

    Press the Bean/ Chili Mode. Allow the cooking cycle to complete.ย 

    Pressure Releaseย 

    When cooking is complete, do a quick pressure release after 5 mins of natural pressure release. That is, wait for 5 minutes before releasing pressure manually. Leave the Keep Warm mode on after the cooking is complete to keep track of the time.ย Make sure to be careful when doing a quick pressure release.ย 

    Quick pressure release means turning the valve from sealing to venting manually. By doing this, the pin drops, and the pressure is released manually. Please use a ladle or spoon to do this and keep your face away from the lid when you do a QPR.

    Simmering

    Open the lid and mix well using a ladle. Mash the lentils using a potato masher. Now, add 1 cup,ย  water to the dal and stir to combine.

    Turn on the Saute mode on Normal for 5 mins and simmer the dal for 5 mins. Towards the end, garnish with finely chopped coriander leaves.

    Serving

    Just before serving the Dal Makhani, swirl in the coconut milk on the top and serve hot.

    instant pot vegan dal makhani served in a black ladled bowl placed on an antique plate. Lemon wedges and onions with cumin rice by the side.

    Explore More Instant Pot Recipes

    • Perfectly cooked basmati rice done in the instant pot
      Basmati Rice in Instant Pot
    • a bowl of vegan tortilla soup with black beans
      Vegan Black Bean Tortilla Soup (Instant Pot)
    • This is a guide to use the steam function in Instant Pot
      How to steam in the Instant Pot?
    • Instant Pot Beetroot
      Instant Pot Beets (2 ways)

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

    Serving Suggestions

    This Dal tastes great with any flatbreads or rice. The typical restaurant style Dal Makhani tastes great when you scoop it up with buttery naans or mix it with Pulao.

    Pair this vegan Dal Makhani withย 

    Jeera rice- Indian style cumin rice.

    Whole wheat kulcha

    or just steamed Basmati rice.

    instant pot vegan dal makhani served in a black ladled bowl placed on an antique plate. Lemon wedges and onions with cumin rice by the side.
    Print Recipe
    5 from 2 votes

    Instant Pot Vegan Dal Makhani

    Creamy delicious black gram and kidney beans cooked with whole and ground spices in the Instant Pot
    Prep Time6 hours hrs
    Cook Time43 minutes mins
    Pressure release time5 minutes mins
    Course: Main Course, Mains
    Cuisine: North Indian, Punjabi
    Servings: 6

    Equipment

    • Instant Pot 6 qt

    Ingredients

    Beans

    • 1 c Whole black Urad dal Black gram
    • 1/4 c Kidney beans Rajma

    For Dal Makhani

    • 1.5 tbsp Neutral vegetabble oil
    • 1 tsp cumin seeds
    • 1 bay leaf
    • 4 cloves garlic very finely chopped
    • 2 tsp finely chopped ginger
    • 3/4 c finely chopped onions
    • 1/2 c finely chopped tomatoes
    • 1 tsp paprika Red chili powder
    • 1 tsp Smoked paprika
    • 1/2 tsp crushed kasuri methi
    • 1.5 tsp Salt or to taste
    • 1/2 tsp turmeric
    • 1 tsp ground coriander Dhania powder
    • 1 tsp Garam Masala
    • 1 tbsp Maple syrup Use 1.5 tsp brown sugar as a substitute
    • 2+1 c water 1 c water to be added to the dal after it is cooked.

    To serve

    • 2 tbsp finely chopped coriander leaves
    • 1 tbsp coconut milk

    Instructions

    Soaking the beans

    • Place the beans in a colander and wash them under running water.
    • Combine the washed beans and 3 c water in a large bowl.
    • Soak this for 4 to 6 hours.
    • You can skip soaking the kidney beans if you are using canned kidney beans.

    Making Dal Makani

    • Place the inner pot inside the IP.
    • Switch on the IP and choose Saute mode on normal for 8 mins.
    • Wait for the display to read HOT.
    • When hot, add the oil. After 30 secs, add the cumin seeds and bay leaf.
    • When the cumin seeds begin to crackle, add ginger, garlic and finely chopped onions.
    • Mix and saute for 1.5 mins or until the onions become pink and soft.
    • At this stage, add the crushed Kasuri Methi, spice powders and salt.
    • Mix well. Cook for 20 secs.
    • Immediately, tip in the chopped tomatoes.
    • Mix well and cook for 2 to 3 mins until tomatoes turn mushy.
    • While the tomatoes are cooking, drain the beans completely and wash them once.
    • When the tomatoes have cooked, add the soaked beans, maple syrup and water. Mix well.
      instant pot vegan dal makhani stepwise

    Instant Pot Cooking Mode and Timing

    • Press cancel button.
    • Ensure the sealing ring of the Instant Pot lid is in place.
    • Now, close the Instant Pot and turn the valve to sealing.
    • Press the Bean/ Chili Mode.
    • Allow the cooking cycle to complete.

    Pressure Release

    • When cooking is complete, do a quick pressure release after 5 mins of natural pressure release.
    • That is, wait for 5 mins before releasing pressure manually.
    • Leave the Keep Warm mode on after theย cooking is complete to keep track of the time.
    • Make sure to be careful when doing a quick pressure release.

    Simmering

    • Open the lid and mix well using a ladle.
    • Mash the lentils using a potato masher.
    • Now, add 1 c water to the dal and stir to combine.
    • Turn on the Saute mode on Normal for 5 mins and simmer the dal for 5 mins.
    • Towards the end, garnish with finely chopped coriander leaves.
      instant pot vegan dal makhani stepwise

    Serving

    • Just before serving the Dal Makhani, swirl in the coconut milk on the top and serve hot.
      instant pot vegan dal makhani served in a black ladled bowl placed on an antique plate. Lemon wedges and onions with cumin rice by the side.

    For Instant Pot & Air Fryer Recipes

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

    Disclaimer

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

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

    instant pot vegan dal makhani served in a black ladled bowl placed on an antique plate. Lemon wedges and onions with cumin rice by the side.

    Filed Under: Instant Pot Curries, Instant Pot Dal Recipes, Instant Pot Recipes

    Indian Meal Plans-Vegetarian Meal Plan 1

    June 6, 2021 By anusha 2 Comments

    Indian meal plans- Vegetarian meal planning ideas for the week

    Indian meal plans, ideas for meal planning for the week, and healthy recipes.ย 

    What is meal planning?

    Have you ever wondered why cooking on a daily basis can be so stressful? Yes, I mean it. In an average Indian family, we cook almost 3 meals a day and most are from scratch. Smoothies, toasts and cereal are a very recent development. It is still unheard of, in many homes.

    Let me tell you a secret. The fact that you do not know what to cook is more stressful than the cooking process. Just imagine- you open the fridge and veggies stare at you. But you do not know what to cook or where to start? This is one of the most frustrating moments, especially for working people.

    Indian meal plans- Vegetarian meal planning ideas for the week

    Enter meal planning. You buy your grocery, fruits and veggies on Saturday. And decide on the week’s menu on Sunday morning. This way, you will have lots of time to prepare for the weekly meals. Small things, when prepped ahead, can make a huge difference.ย 

    Not only does meal planning help save time but it also helps minimize food waste. When you have a clear idea of what to buy and what is in stock, every week, this helps to understand how much has to be restocked and what has to be refilled.

    Tips to make meal planning a breeze

    Cooking meals at home from scratch is not only economical but also a healthy lifestyle. We know what goes into our meals. This also means we can cut down on snacking and eat healthier. Healthy eating definitely means happy living.

    Here is a list of things that you can keep handy in your pantry or fridge to save time over the week:

    1. Ginger garlic paste
    2. Tamarind pasteย 
    3. Idli and dosa batter
    4. Chapati dough ( keeps well for 2 days when you wrap it in cling wrap and store it in a pyrex)
    5. Idli podi
    6. Some chutneys to eat with Idli and Dosa
    7. Nut butter
    8. Yogurt

    Prep Work

    If you are someone who prefers planning the menu for the next day the previous night, even then this will work for you. I prefer chopping veggies over the weekend and storing them in the fridge. Idli dosa batter is also something I grind on Sunday. Apart from this, a little work the previous night can make your life easier.

    For this week, I have already made my batter and tomato thokku.ย 

    Prep work on previous nights

    On Sunday Night

    1. Roast peanuts.
    2. Chop zucchini.
    3. Make watermelon juice and refrigerate.
    4. Knead the dough for Rotis.

    On Monday night

    1. Clean and prep curry leaves.
    2. Set yogurt.
    3. Shred carrots.
    4. Make Palak Paratha dough, wrap in cling wrap and place it in a fridge-safe box. Refrigerate.

    On Tuesday nightย 

    1. Prep the overnight oats, transfer to a jar and refrigerate.
    2. Make the dressing for the salad and refrigerate.
    3. Chop veggies except onion& garlic for the fried rice.
    4. Cook rice for fried rice.
    5. Set yogurt if needed.
    6. Make the instant mango pickle.

    On Wednesday nightย 

    1. Shred and freeze coconut for the Ragi Puttu
    2. Chop all veggies except onions for upma.

    On Thursday Night

    1. Soak for Adai.
    2. Wash drumstick, carrots and beans.

    On Friday Night

    Sit back and relax. Make sure to recharge yourself on Saturday too before you begin work for the next day.

    Please remember that these meal plans are only a guide. You need not follow it to the T. This is just like a rough menu idea for the week. There are bound to be some hitches or it may even turn out that you may have to eat out.ย  Use this meal plan and tweak it as you see fit to make it work for you.

    Get this week’s meal plan here-

    Indian Vegetarian Meal Plan and Grocery List For This WeekDownload

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

    Day/ MealBreakfastLunchDinner
    MonMillet Idli +
    Peanut Chutney+ Watermelon Agua Fresca
    ย Roti+
    Zucchini Channa Dal Chopped Mangoes
    Kanda Poha
    TuesMillet Dosa+ Tomato Thokku Curry leaves rice+
    carrot raita
    Brinjal Podi Curry
    Sliced Cukes+ Oranges
    Palak Paratha+
    Zucchini Raita+
    Tomato Thokku
    WedChocolate Peanut Butter overnight oats+
    leftover watermelon juice
    Thai Basil fried rice+ Cucumber saladChilled curd semiya+
    Instant mango pickle
    Thurย Ragi Puttu +
    Banana Gulkand Milkshake
    Lemon Rice+
    Vazhakai Varuval
    Vegetable wheat rava upma+
    yogurt+
    Mango Milkshake
    FriAdai +
    tomato chutney
    Rice+
    Drumstick Sambar+ Carrot beans poriyal
    Uthapams with
    leftover batter &chutney
    SatMasala kichdi+
    Coconut chutney
    Rice +
    leftover sambar+
    Onion rasam
    Leftover Adai batter+ yogurt
    SunAvocado sandwichesFlexLeftovers from lunch

    Filed Under: Indian Weekly Meal Plans

    Instant Pot Veg Pulao – Easy Vegetable Pulao

    June 5, 2021 By anusha 2 Comments

    instant pot vegetable pulao in a black bowl served with cucumber raita. both bowls placed on a burlap mat over a rustic platter.

    Instant Pot Veg Pulao is an easy one-pot vegetable and rice medley. This is a vegan pilaf with fragrant basmati rice, veggies, and whole spices. In our family, this Pilaf features on our weekly meal plans once every week. Quick and easy to rustle up, we love this vegetable-loaded rice with a light curry or dal.

    instant pot vegetable pulao in a black bowl served with cucumber raita. both bowls placed on a burlap mat over a rustic platter.

    Before I share how to make mixed vegetable pulao in the Instant Pot, let me tell you why you should absolutely rely on this recipe-

    Works for everyone- for dorm-cooking, bachelor-cooking, and for anyone who is tired but still wants to rustle up a healthy meal.

    Vegan-friendly and gluten-free.

    Comes together in less than 10 mins of hands-on cooking.

    Feeds a crowd easily.

    Makes for a filling school or work lunch.

    [feast_advanced_jump_to]

    Ingredients- Substitutes and Replacements

    We are going to be using whole spices, veggies and aromatic Basmati rice. 

    Instant pot veg pulao ingredients

    Basmati rice- While this is the most ideal choice for any Pulao, Jasmine rice and good old Sona Masuri will work too. For cooking Jasmine rice pulao, follow the timings for cooking Jasmine rice from our Thai Basil fried rice recipe.

    Whole spices- While I have used a combination of whole spices here, you can adjust them based on whatever is available in your pantry. Generally, I do not like adding cumin seeds to veg pulao. Somehow, I feel it begins to taste like Jeera rice. But you can add cumin seeds if you like the flavor. I highly recommend adding cloves, bay leaf, and cardamom though.

    Mint leaves- Fresh mint gives a beautiful aroma to the Pulao. You can also use crushed dried mint instead. Use 1/2 tsp crushed dried mint for this recipe.

    Veggies- A combination of carrots, green peas and beans works very well every time in this recipe. You can also add cauliflowers, potatoes, broccoli florets and chunks of paneer. If you are adding paneer, add it after the Pulao finishes cooking. Adding it along with rice and veggies while they cook, will make the Paneer rubbery and chewy.

    Frozen veggies for Pulao- I chop the veggies while the rice soaks. But you can also use frozen mixed vegetables to make this Instant Pot Vegetable Pulav. Use 1.25 c frozen mixed veggies. You need not thaw the veggies. Just add them as they are, after the onions are sauteed.

    Spice powders

    In a typical restaurant-style veg pulao, they do not add any spice powders. However, you can also add ground paprika/ cayenne ( red chili powder) instead of green chilis in this recipe. You will need 1 tsp of ground paprika or red chili powder for this. Use cayenne pepper if you want a spicier version.

    A sprinkle of Garam Masala after the veggies are sauteed will also give a nice flavor to the pilaf. You can even add store-bought Pulao masala instead of Garam masala. Use 1/2 tsp of Garam masala or Pulao Masala for this recipe.

    For a richer version of this easy veg pulao, add cashews and raisins fried in oil/ ghee in the end as a garnish.

    Vegan Rice Pilaf with Vegetables

    This is a naturally vegan recipe for Instant Pot Veg Pulao. You can use any neutral vegetable oil or cold-pressed coconut oil for making this. In case you are not looking to make this vegan, add ghee or butter for this pilaf.

    Variations

    Here are some combinations you can use to make this Pulao-

    Use just potatoes to make an Instant Pot Potato Pulao. Add spice powders like ground coriander, garam masala or Pav Bhaji masala in this version.

    Add some broccoli florets or cauliflower florets along with peas instead of adding all the veggies. A combination of ground turmeric, paprika and garam masala works beautifully for this version. For a better idea, check out our cauliflower peas pulao recipe.

    Method

    Soaking the rice

    Before you begin making this, we need to soak the rice. For this, we need to wash our aromatic Basmati rice under running water until water runs clear. This is an important step in making fluffy pulao. 

    Washing the rice well gets rid of the starch. This in turn prevents the rice from sticking to the pot and gives us a fluffy pulao.

    Place the basmati rice in a colander. Wash under running water until water runs clear. Combine the washed rice with 1.25 cups water and soak for 10 mins. While the rice is soaking, prep the veggies.

    Making Instant Pot Veg Pulao 

    Cooking on Saute Mode

    Place the inner pot in the IP. Turn on Saute mode on Normal for 7 mins. Wait for the display to read HOT. When hot, add the oil to glaze the pot. Add the whole spices to the pot and saute for 20 secs. Next, add slit green chilis and ginger garlic paste.

    Immediately, tip in the finely chopped onions and mix well. Cook this for 1.5 to 2 mins until the onions turn pink and soft. 

    Add salt next and mix well. At this stage, add the mint leaves and veggies. Mix well to combine. Continue cooking on saute mode for 2 mins. Add the soaked rice along with the water.

    Stir to combine. Add the lemon juice and Kewra Pani ( Screwpine extract) and mix. Allow the water to begin to boil. Press cancel button to end the cooking process in Saute mode.

    Pressure cooking

    Ensure that the sealing rid is fitted properly in the IP lid. Close the IP and turn the valve to sealing position. Turn on the Pressure cook mode on low pressure for 5 mins. Allow the cooking cycle to complete.

    Natural Pressure Release

    When the cooking cycle has completed, wait for the pressure to release naturally. It took 18 mins for me. When the pin falls down, you will know that the pressure has released.

    Fluffing and serving

    Now open the lid and fluff the pulav by mixing gently. Serve hot.

    instant pot vegetable pulao in a black bowl served with cucumber raita. both bowls placed on a burlap mat over a rustic platter. A kid reaches out to take some carrots off the bowl.

    Recipe Notes

    1. Please follow the soaking time, cooking time and pressure release method to get the perfect results. Over soaking rice or cooking for longer than mentioned here will make the pulao mushy.
    2. You can easily double this recipe. For 2 cups of basmati rice, you will need 2.5 c water. 
    3. Follow the same recipe and instructions to make vegetable pulao in a Mealthy Multipot or any electric pressure cooker.
    4. I generally do not use the RICE mode for cooking any Basmati rice based dishes in my IP. In my experience, delicate rice varieties like Basmati cook better in Manual mode. Also, in the Manual mode ( Pressure Cook mode), its easier to adjust cooking time, temperature and pressure levels.

    Pressure Cooker Veg Pulao

    Say, you do not have an IP. You can still make this in a regular pressure cooker. Skip soaking the rice for this version. Heat a 3 liter heavy bottomed pressure cooker and follow all the instructions mentioned till closing the IP lid. Use a medium flame to saute onions and veggies.  

    After adding the rice and water, close the lid of the PC. Put the weight on and cook on low flame for 1 whistle. Wait for the pressure to release naturally. Once done, open and fluff with a fork.

    Explore Pulao Recipes

    • fragrant and aromatic basmati rice pilaf with saffron, nuts and raisins
      Zafrani Pulao- Indian style saffron rice
    • Brinji rice served in a black bowl placed over a rustic brown platter. Mint leaves by the side.
      Brinji Rice- Veg Brinji
    • 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.
      Pudina Rice – Pudina Pulao
    • chana pulao in mealthy served in a beige bowl with cukes and raita.
      Chana Pulao In Mealthy | Pulao in Mealthy

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

    instant pot vegetable pulao in a black bowl served with cucumber raita. both bowls placed on a burlap mat over a rustic platter.

    instant pot vegetable pulao in a black bowl served with cucumber raita. both bowls placed on a burlap mat over a rustic platter.
    Print Recipe
    5 from 2 votes

    Instant Pot Veg Pulao

    Quick and easy one pot vegetable pulav made in the Instant Pot.
    Prep Time10 minutes mins
    Cook Time5 minutes mins
    Pressure Release Time18 minutes mins
    Course: Main Course, Mains
    Cuisine: Indian, North Indian
    Servings: 2

    Equipment

    • Instant Pot 6 qt

    Ingredients

    • 1 c Basmati rice
    • 1.25 c Water
    • 1.5 tbsp Vegetable oil
    • 2 cloves
    • 1 bay leaf
    • 1/2 inch cinnamon stick
    • 1 mace
    • 1 star anise
    • 2 green cardamoms
    • 1.25 tsp Ginger garlic paste
    • 1 c finely chopped onions
    • 1.25 tsp Salt or to taste
    • 10 to 12 fresh mint leaves
    • 1/4 c frozen or fresh green peas
    • 1/2 c cubed carrots
    • 1/2 c finely chopped french beans
    • 1/2 tsp Lemon juice
    • 1/2 tsp Screwpine extract optional but recommended

    Instructions

    Soaking the rice

    • Place the basmati rice in a colander.
    • Wash under running water until water runs clear.
    • Combine the washed rice with 1.25 cups water and soak for 10 mins.
    • While the rice is soaking, prep the veggies.

    Making Instant Pot Veg Pulao

      Cooking on Saute Mode

      • Place the inner pot in the IP.
      • Turn on Saute mode on Normal for 7 mins.
      • Wait for the display to read HOT.
      • When hot, add the oil to glaze the pot.
      • Add the whole spices to the pot and saute for 20 secs.
      • Next, add slit green chilis and ginger garlic paste.
      • Immediately, tip in the finely chopped onions and mix well.
      • Cook this for 1.5 to 2 mins until the onions turn pink and soft.
      • Add salt next and mix well.
      • At this stage, add the mint leaves and veggies.
      • Mix well to combine.
      • Continue cooking on saute mode for 2 mins.
      • Add the soaked rice along with the water.
      • Stir to combine.
      • Add the lemon juice and Kewra Pani ( Screwpine extract) and mix.
      • Allow the water to begin to boil.
      • Press cancel button to end the cooking process in Saute mode.

      Pressure cooking

      • Ensure that the sealing rid is fitted properly in the IP lid.
      • Close the IP and turn the valve to sealing position.
      • Turn on the Pressure cook mode on low pressure for 5 mins.
      • Allow the cooking cycle to complete.

      Natural Pressure Release

      • When the cooking cycle has completed, wait for the pressure to release naturally.
      • It took 18 mins for me.
      • When the pin falls down, you will know that the pressure has released.
      • Fluffing and serving
      • Now open the lid and fluff the pulav by mixing gently.
      • Serve hot.

      Video

      Notes

      Please note that the timings for Instant Pot cooking may vary if you live in a higher altitude location.

      For Instant Pot & Air Fryer Recipes

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

      Disclaimer

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

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

      Filed Under: Gluten Free Recipes, Indian Vegan Recipes, Instant Pot Recipes, Instant Pot Rice Recipes, Vegan Recipes

      Chinese Cucumber Salad- Smashed Cucumber Salad

      June 3, 2021 By anusha Leave a Comment

      Chinese cucumber salad- Crispy umami-packed bites of refreshing cool cucumbers. Just the perfect salad for a hot day. Take this salad to that barbeque party or serve it up as a side dish with a simple Asian meal featuring fried rice or noodles and I m sure the meal will be loved and relished.

      chinese cucumber salad served in a white bowl placed on a blue napkin. Cilantro and salad spoons by the side.

      Cucumber salad in pretty much every possible way is so IN right now. Cucumber salad in all forms- smashed cucumber salad, crushed cucumber salad, you name it and it’s there. There are recipes that call for black vinegar in the dressing too.

      Basically, it is the cucumber gate crashing at every salad party, only in a good way.ย 

      We love cucumbers and I always have a few stashed away in my fridge. It is forever hot in Singapore and crunchy cukes have always been our go-to snack since we moved here. So, why not a cucumber salad, eh?

      This Chinese cucumber salad was a surprise. Never in my wildest dreams did I imagine Soy, Chili oil and garlic to add so much flavor and depth to something so simple as a cucumber. Guess, we have done tofu, paneer and rice with all the umami. It is time to give cucumbers the much-needed umami makeover too.

      Ingredients

      chinese cucumber salad ingredients

      The main ingredient here is cucumber. I have used Japanese cucumbers but pretty much any variety should work. Choose cucumbers that are tender and those that have fewer seeds. Otherwise, use a corer and remove the seeds and proceed with the recipe.

      Other cucumbers that work well here- Persian cucumbers, English cucumbers.

      The dressing is pretty much straightforward. All things Umami come together to make for a lip-smacking dressing that reminded me of our Thai style vinaigrette.

      And I have used the same dressing to whip up tofu puff salad. Tell me in the comments if you would love to see the recipe.

      Recipe Notes

      1. One step will make or break this salad- salting the cucumbers. You absolutely must salt the cucumbers and let them sit for 1 hour before you begin making this salad. Salting helps remove the water from the cucumbers, which means your salad wont become soggy or watered-down after chilling it.
      2. Adding chili oil to the salad has been a game-changer for me. Ever since I tried it in this salad, I have been adding chili oil to pretty much any Asian-inspired dish I make. A word of warning though- Chili oil is super spicy. So go ahead and add it only if you can handle the heat. If you think this is not your game, then try adding red pepper flakes.
      3. Using the right number of garlic cloves is what makes this salad worth all the hype. Too much of it and you will have something like garlic salad. Too little and it simply won’t make the cut.
      4. To make an exemplary Chinese cucumber salad, be sure to add lots of fresh cilantro.

      Method

      Prep the cucumbers

      Wash and pat dry the cucumbers. Core them using a vegetable corer and scoop out all the seeds. Now, slit them vertically into halves. Place the flat side of a cleaver on the cucumber halves and smash them. Now cut them into thick diagonals using a knife.

      Saltingย 

      Place all the smashed cucumbers in a bowl and add some salt. Toss well and transfer to a colander. Keep the colander over a bowl and let it rest for 1 hour.ย  This will draw out all the water from the cucumbers. After an hour, discard the water collected. Alternatively, you can make some cucumber lemonade with that water too.

      Refrigerate the cukes during this time. That way, we can serve this salad cold immediately.

      Wash the cucumbers under running water. This will wash away all the excess salt.ย 

      Dressing

      Place the vinegar, sesame oil, soy sauce, sugar, salt, and garlic in a bowl. Whisk well. Add 1 tsp toasted white sesame seeds to this and mix well.ย 

      Putting the salad together

      Place the cucumbers in a wide bowl. Pour the dressing over it. Add finely chopped cilantro and remaining toasted sesame seeds. Drizzle the chili oil and combine well.

      Serve immediately.

      Explore More Salad Recipes

      • delicious winter salad with beets, pears, feta and walnuts
        Beetroot & Feta Salad with Walnuts
      • Homemade balsamic vinaigrette
        Healthy Balsamic Vinaigrette
      • black bean and mango salad served in a white shallow bowl with a tortilla chip inserted on the top. The bowl has been placed over a wooden platter with a handle. Tortilla chips lay scattered behind the bowl.
        Black Bean Mango Salad- Vegan & GF
      • vegan peach salad with summer fruit served in Khaki brown shallow bowl placed over a wooden plate. Fruits scattered around the plate.
        Peach Salad – Vegan & GF

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

      Print Recipe
      No ratings yet

      Chinese Cucumber Salad

      Refreshingly delightful cucumber salad packed with Umami.
      Prep Time1 hour hr 10 minutes mins
      Course: Appetizer, Salads
      Cuisine: Asian, Chinese
      Servings: 2

      Ingredients

      • 400 g Japanese cucumbers
      • 1 tsp Sea salt

      For the dressing

      • 1.5 tbsp rice vinegar
      • 3 tsp light soy sauce
      • 2 tsp sesame oil
      • 2 tsp Palm sugar Or use any dark brown sugar
      • 4 cloves garlic grated
      • 1 tsp Toasted white sesame seeds

      To serve

      • 3 tbsp finely chopped coriander leaves
      • 1 tsp toasted white sesame seeds
      • 2 tsp Chili oil

      Instructions

      Prep the cucumbers

      • Wash and pat dry the cucumbers.
      • Core them using a vegetable corer and scoop out all the seeds.
      • Now, slit them vertically into halves. Place the flat side of a cleaver on the cucumber halves and smash them.
      • Cut them into thick diagonals using a knife.

      Salting

      • Place all the smashed cucumbers in a bowl and add some salt.
      • Toss well and transfer to a colander.
      • Keep the colander over a bowl and let it rest for 1 hour.
      • This will draw out all the water from the cucumbers.
      • After an hour, discard the water collected.
      • Refrigerate the cukes during this salting process
      • Wash the cucumbers under running water. This will wash away all the excess salt.

      Dressing

      • Place the vinegar, sesame oil, soy sauce, sugar, salt, and garlic in a bowl.
      • Whisk well.
      • Add 1 tsp toasted white sesame seeds to this and mix well.

      Putting the salad together

      • Place the cucumbers in a wide bowl.
      • Pour the dressing over it.
      • Add finely chopped cilantro and remaining toasted sesame seeds.
      • Drizzle the chili oil and combine gently.
      • Serve immediately.

      For Instant Pot & Air Fryer Recipes

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

      Disclaimer

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

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

      Filed Under: Salads, Summer Recipes, Vegan Recipes, Vegan Salads

      Rava Dosa -Instant Onion Rava Dosa

      June 2, 2021 By anusha 8 Comments

      crispy Instant rava dosa served with chutney by the side on a black plate. Coriander leaves and cashews sprinkled on the top and by the side.

      Rava Dosa; Lacy crisp South Indian style semolina crepes. This is an instant Rava Dosa recipe and can be made in a pinch. These semolina crepes are pure South Indian breakfast bliss when served with coconut chutney and Sambar.ย 

      This is a very popular Dosa in most South Indian restaurants. They also serve this with the Potato masala that is usually served with Masala Dosa.ย 

      crispy Instant rava dosa served with chutney by the side on a black plate. Coriander leaves and cashews sprinkled on the top and by the side.

      Dosa is a staple in most South Indian homes. The traditional Dosa batter has rice and urad dal. This is a fermented batter and making this is like a ritual in my house. There is always a sense of calm that familiar ritualistic habits bring. For me, grinding my weekly stash of Dosa batter is one.

      What happens when I do not grind a batch of batter? I resort to Instant Dosa recipes like this. These golden Dosas are an indulgence that happens typically for breakfast on Saturdays. We wake up late, have a big breakfast of Rava dosa and some chutney. All this is followed by steaming hot cups of chai.

      Today, I will be sharing how to make the best Rava dosas that are like the ones you order in a restaurant. In this post, I will also try to include all the tips for someone who is trying their hands at making Rava dosa for the first time.

      [feast_advanced_jump_to]

      Ingredients

      Key ingredients- Semolina, rice flour, Maida

      We are going to be using a combination of Rava rice flour maida today. Apart from this, we will be adding some whole spices, nuts and water. Making Rava dosa without Maida will not give you the same texture and taste as that of a restaurant-style Rava dosa.

      But if you are wary about including Maida in your diet, you can substitute Maida with whole wheat flour in the same quantity.

      What Rava to use?ย 

      Instant Rava Dosa recipe uses Bombay Rava. Choose a finer variety for some amazing lacy crisp Rava Dosas. Chirotti Rava, for instance, works beautifully in this recipe. Do not worry if you are unable to find the finer variety. Regular Bombay Rava works just fine as well.

      Tips to make the best Rava Dosa

      Consistency of the batter– The first step to make those lacy and crispy dosas is to get the batter in the right consistency. Unlike traditional dosa batter, this batter is watery and thin. To test whether the batter is of the right consistency, first pour a ladle of batter on a preheated Tawa. If the dosa does not have holes on the surface and is thick, then the batter is thick. Dilute the batter with 1/4 c water and test again.ย 

      After making the batter- Allow it to rest for 30 mins. Resting the batter give you a smooth batter. Smooth batter means easier pouring and crispier dosas.

      The heat of the Tawa- Many people assume that a nonstick pan is easier to use when making instant dosas. This s not true. Let me explain why. It is very difficult to control the heat in a non stick pan. It tends to heat up very quickly and cools down very quickly too. When the Tawa is too hot, the dosa may stick to the pan.ย 

      For Rava Dosa, we need to maintain a consistent heat. If the Tawa is not in the right temperature, the dosas will tear or stick to the Tawa. How to tell if the Tawa is heated up correctly? Take a tbsp of batter and pour it on the Tawa. If it sizzles immediately, your Tawa has heated up correctly.

      To get the best sooji dosa, use a cast iron griddle or an iron griddle. Maintaining and controlling heat is easier. Also, crispy dosa guaranteed!

      Dosa Making Tips

      Before making every dosa– Mix the batter well. If you find that the batter is becoming thicker, dilute it with 1/4 c water. Scrub a cut onion on the Tawa before every dosa. Crank up the flame while pouring the batter. The Tawa has to be sizzling hot while we pour the batter. But the Tawa should not smoke.

      Pouring the batter– Do not use a ladle to pour the batter on the Tawa. Yep. Use a tumbler or a measuring cup with a handle instead. Begin with the outer edges of the Tawa and proceed to the middle.ย 

      After you pour the batter- lower the flame to medium and wait till you see no more raw batter on the surface. Now, drizzle oil around the edges and inside a few holes on the Dosa and continue to cook till edges crisp up and become golden. You can see through the dosa when this happens. Always cook these instant semolina dosas on medium flame and ensure that you pour batter on a hot tawa.

      Once dosa is cooked- Do not flip! Yep. Rava dosa is best when cooked on one side. Unlike our regular Dosas, we will not flip these.ย 

      crispy Instant rava dosa served with chutney by the side on a black plate. Coriander leaves and cashews sprinkled on the top and by the side.

      Variations

      Use this recipe like a template. You can make several variations with this batter. Try making Rava Podi Dosa with our Idli Podi. Or stuff the dosa with our traditional potato filling to make Rava Masala Dosa.ย 

      In this post, I have shared how to make Onion Cashew Rava Dosa aka Rava Mundhiri Dosa.ย 

      There are some things that should always feature in this recipe. Finely chopped cilantro and ginger are two of those. The dosa will taste flat without these ingredients.

      Method

      Making Instant Rava Dosa Batter

      In a bowl, combine the Rava, Maida and rice flour along with salt. Add cumin seeds, whole pepper corns and ginger to this. Mix well using your hands.

      Now, add 1 cup water at a time and mix into a free-flowing lump-free batter. For the quantity of flour I have given here, I used about 6 c water. Depending on the quality of your flour, you may need 1 c more or less of water.

      When you are mixing the batter, always go with the lesser quantity of water. Start with adding 1 c water and go on till 4 c. After the 4th cup, start adding water by 1/2 c to mix the batter.ย 

      Your batter should be thin and watery. It should literally pour down like water when poured from a ladle.

      After adding the water and mixing the batter, add the finely chopped coriander leaves and cashews. When adding cashews, chop them very finely. Now, allow the batter to stand for 30 mins.

      This s how the batter will look after 30 mins. The flour mixture would have absorbed some of the water. You can see that the flours have settled at the bottom too. Now, using a ladle, mix well. You can also use a balloon whisk. After mixing well, if you find the batter thick, then dilute the batter with 1/4 to 1/2 c water.

      Now, let s make the dosas.

      Making Rava Dosa

      Heat a cast-iron or iron griddle. The pan should not be smoking hot. It should be hot enough for you to hear the sizzle.ย 

      To test this, sprinkle 1 tsp water on the tawa. It should sizzle immediately and quickly evaporate.ย 

      Once the Tawa is ready, mix the batter well. Pour 3/4 c of the batter on the tawa. Begin with the outer edges of the Tawa and quickly proceed to the center. Lower the flame. And wait till you see no more raw batter on the surface.ย 

      At this stage, drizzle oil around the edges. Continue to cook on low flame until the edges become crispy and golden brown. Once done, sprinkle finely chopped onions over the dosa. Do not flip the dosa. Fold and serve hot.

      It takes around 2- 3 mins for each dosa to cook. This is a slow process and you will get the best results when you do not rush the process. A low flame, while the dosa gets cooked, will give you beautifully thin, lacy, and crispy golden Dosa.

      Explore More Dosa Recipes

      • Moong dal cheelas stuffed with paneer and served with chutneys and a smoothie
        Moong Dal Chilla- How to make Moong Dal Cheela?
      • crispy Instant rava dosa served with chutney by the side on a black plate. Coriander leaves and cashews sprinkled on the top and by the side.
        Rava Dosa -Instant Onion Rava Dosa
      • barley dosa served on a black plate with accompaniments
        Barley Dosa -How to make Barley Dosai?
      • Ragi dosa served with coconut chutney and sambar on a black plate
        Ragi Dosa – Finger Millet Dosa

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

      ย 

      crispy Instant rava dosa served with chutney by the side on a black plate. Coriander leaves and cashews sprinkled on the top and by the side.
      Print Recipe
      No ratings yet

      Rava Dosa

      Thin, lacy and crisp south Indian style semolina crepes. Instant dosas with Sooji.
      Prep Time10 minutes mins
      Cook Time3 minutes mins
      Standing Time30 minutes mins
      Course: Breakfast, Breakfast/ Brunch
      Cuisine: Indian, Indian- South, South Indian
      Servings: 12 Dosas

      Ingredients

      • 1 c Bombay rava ( Semolina/ Sooji/ Vella Ravai)
      • 3/4 c Maida ( All purpose flour)
      • 3/4 c Rice flour
      • 1.5 tsp Cumin seeds
      • 2 tsp Whole black peppercorns
      • 2 to 3 tsp Salt or to taste
      • 5 o 6 c Water
      • 3 tbsp very finely chopped cashews
      • 1/4 c finely chopped coriander leaves

      For making dosas

      • 1.5 to 2 tsp Oil for each dosa
      • 1 c very finely chopped onions around 2 tbsp finely chopped onions for each dosa

      Instructions

      Making Instant Rava Dosa Batter

      • In a bowl, combine the Rava, Maida and rice flour along with salt.
      • Add cumin seeds, whole pepper corns and ginger to this. Mix well using your hands.
      • Now, add 1 c water at a time and mix into a free-flowing lump-free batter.
      • For the quantity of flour I have given here, I used about 6 c water.
      • Depending on the quality of your flour, you may need 1 c more or less of water.
      • When you are mixing the batter, always go with the lesser quantity of water.
      • Start with adding 1 c water and go on till 4 c.
      • After the 4th cup, start adding water by 1/2 c to mix the batter.
      • Your batter should be thin and watery. It should literally pour down like water when poured from a ladle.
      • After adding the water and mixing the batter, add the finely chopped coriander leaves and cashews.
      • When adding cashews, chop them very finely.
      • Allow the batter to stand for 30 mins.
      • After 30 mins, the flour mixture would have absorbed some of the water. You can see that the flours have settled at the bottom too.
      • Now, using a ladle, mix well. You can also use a balloon whisk.
      • After mixing well, if you find the batter thick, then dilute the batter with 1/4 to 1/2 c water.

      Making Rava Dosa

      • Heat a cast-iron or iron griddle. The pan should not be smoking hot. It should be hot enough for you to hear the sizzle.
      • To test this, sprinkle 1 tsp water on the tawa. It should sizzle immediately and quickly evaporate.
      • Once the Tawa is ready, mix the batter well.
      • Pour 3/4 c of the batter on the tawa. Begin with the outer edges of the Tawa and quickly proceed to the center.
      • Lower the flame. And wait till you see no more raw batter on the surface.
      • At this stage, drizzle oil around the edges.
      • Continue to cook on low flame until the edges become crispy and golden.
      • Once done, sprinkle finely chopped onions over the dosa.
      • Do not flip the dosa. Fold 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.

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

      Filed Under: Breakfast And Dinner Recipes, Dosa Recipes, No Onion No Garlic Recipes

      Instant Pot Corn On The Cob- Pressure Cooker Corn On Cob

      June 1, 2021 By anusha 1 Comment

      corn on the cob made in the instant pot and served on a black plate
      ย 
      corn on the cob made in the instant pot and served on a black plate. IP in the background

      Instant Pot Corn on the cob is the quickest way to get to that juicy corn. Period.

      It is summer officially and every way else. The temperature is soaring and I m already dreading June. But there are some things beautiful about Summer. Like corn.

      The last week when I hit the farmers markets, I discovered ears of golden corn, freshly picked and displayed so beautifully. I was compelled to buy a few. 20 mins and 4 ears of corn later, I came home and reached out for my Instant pot.ย 

      Cooking corn on the cob is not rocket science. All that matters is that we pick them ears of corn fresh and cook them just right. Timing, my friends, is the key here. With an instant pot and its in-built timer function, this becomes such a breeze.

      [feast_advanced_jump_to]

      How to buy corn?

      Look for theseย 

      Vibrant green husks. Avoid pale green, yellow or brown husks.

      Lots of silk. The more the silk, the fresher the corn. And these strands of corn silk must look golden and feel soft and moist. Brown strands mean that the corn is not fresh.

      Stems or the stalks must be moist and again a pale yellow. Brown stalks indicate that the corn is not freshly plucked and it has been a while since it came out to visit the market.

      And finally the kernels- Must be tightly arranged together and should look yellow, plump and juicy.

      Ways to cook corn

      You can cook corn in many ways. Sweet corn can be grilled, boiled or steamed. Pressure cooking corn in the easiest and quickest method. While you can cook sweet corn in an open pan, this takes time and effort.

      Pressure cooker corn on the cob and Instant Pot corn on the cob are two of the quickest ways. Another advantage when you cook corn in this way is that you can cook a big batch.

      All you need to cook corn perfectly using a pressure cooker is fresh ears of corn, fresh water and salt. And an Instant Pot or a pressure cooker, of course.

      No matter what you do, do not overcook corn. Over cooked corn is dry, rubbery and loses all its flavors and sweetness.

      Pressure cooker Corn

      If you are from India, it is highly likely that you have a pressure cooker or two in the kitchen. This is the most frequently used gadget ever in any Indian kitchen. To make pressure cook corn in a traditional stovetop pressure cooker, all you have to do is-

      First, tear out the husks. Pull out all the silk and wash the corn thoroughly. Make sure you get rid of all the silk before you cook. After you clean and prep the corn, cut the corn into halves.ย 

      In a 3-liter pressure cooker, you can cook up to 3 medium-sized ears of corn and in a 5-liter pressure cooker, 5 corns will fit in comfortably. Cut the corns in halves. Add 5 c water to your 3 liter pressure cooker and 4 tsp salt. Add the corn pieces.

      Ensure that the gasket is in place. Now close the lid of the cooker and put the valve on. Cook on a medium flame for 3 whistles. Wait for the pressure to release naturally.

      To make corn in a 5-liter pressure cooker, combine the corn halves with 8 cups of water and 5 tsp salt. Ensure that the gasket is in place. Now close the lid of the cooker and put the valve on. Cook on medium flame for 3 whistles. Wait for the pressure to release naturally.

      Instant Pot Corn

      You will need 2 c water, a tall trivet and a 6 qt Instant pot to make corn on the cob in the Instant Pot.ย 

      Prepping the corn

      First, tear out the husks. Pull out all the silk and wash the corn thoroughly. Make sure you get rid of all the silk before you cook. Cut the corn into halves if they are too long to fit in to the IP comfortably. Use a sharp knife to do this.

      Arranging the corn

      Add 2 c water to the inner insert of your 6 quart IP. Place a tall trivet inside it. Now, place the inner pot into the IP.ย 

      Arrange the corn on the trivet like you see in the picture below. In this picture, you can see that my corn is bruised slightly. I accidentally dropped the corn and this happened. That is how tender my ears of corn were!

      corn on the cob  in the instant pot

      Ensure that the sealing ring is fit correctly. Now, close the lid and set the valve to sealing position.

      Switch on the IP. Turn on Pressure Cook mode on High Pressure for 2 mins. Wait for the cooking cycle to complete.

      corn on the cob made in the instant pot

      Wait for 5 mins before doing a Quick Pressure Release. To quick release pressure in Instant Pot, turn the valve carefully to the venting position. Make sure you wear gloves and keep your face away from the vent when you do this.

      Remove the cooked corns with a pair of tongs. Brush them with butter and your favorite seasonings before you serve.ย 

      corn on the cob made in the instant pot and served on a black plate. Lime wedges, paprika and salt by the side

      Try these ways to dress up your corn

      1. Lime, salt and chili
      2. Smoked paprika and salt
      3. Sriracha+ Mayo
      4. Garlic butter
      5. Parmesan butter

      And here is an Indian-style Corn on the cob. This has tamarind sauce+ paprika +salt

      Just bought an Instant Pot?

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

      Print Recipe
      No ratings yet

      Instant Pot Corn On The Cob

      How to make the juiciest perfect corn on the cob in an Instant Pot?
      Prep Time10 minutes mins
      Cook Time2 minutes mins
      NPR time5 minutes mins
      Course: Snacks
      Cuisine: American, International
      Servings: 4 ears of corn

      Equipment

      • Instant Pot
      • Tall trivet

      Ingredients

      • 4 ears fresh sweet corn
      • 2 c Water

      To serve

      • 2 tsp Butter
      • 1/2 tsp Salt or to taste
      • 2 wedges Lime or lemon

      Instructions

      Cleaning the corn

      • Discard the husks from the corn and tear away all the silk. Make sure there are no threads.
      • Wash the corn well under running water.
      • Cut the corn into halves if you desire.

      Placing in the instant pot

      • Pour 2 c water in the inner insert of your IP.
      • Place a tall trivet in the inner insert.
      • Place the inner vessel with the trivet in your IP.
      • Now, arrange the ears of corn in layers on the trivet.
      • Ensure that the sealing ring is properly inserted to the IP lid.
      • Close the IP, turn the valve on the lid to the sealing position and switch it on.

      IP Cooking time and method

      • Switch on the pressure cook mode on high pressure for 2 mins.
      • Allow the cooking cycle to complete.
      • Allow 5 mins of natural release pressure.
      • After 5 mins, carefully quick release pressure by turning the valve from sealing to venting. Wear a glove and keep your face away while you do this.

      Serving

      • Remove the cooked corn using a pair of tongs.
      • Brush with butter, salt and lime.
      • Serve hot.

      For Instant Pot & Air Fryer Recipes

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

      Disclaimer

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

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

      Filed Under: Instant Pot Recipes, Instant Pot Snack Recipes, No Onion No Garlic Recipes, Snack Recipes, Vegan Recipes

      Wheat Kulcha- Wheat Kulcha Without Yeast

      May 31, 2021 By anusha 4 Comments

      Whole wheat kulcha – Soft and fluffy whole wheat garlic Kulchas made on stove top. This is a no yeast recipe and is so simple to make. 100% whole wheat kulcha bread is not complicated at all!

      https://www.goodhousekeeping.com/health/diet-nutrition/a33667216/barley-health-benefits/

       

      I am not very fond of eating flatbreads in a restaurant. Gujarat hotels offer so many varieties but honestly, there s not much of a difference among any of them. I prefer kulchas because they are simple to make and do not involve the addition of yeast. And I love making them at home. Making bread brings a sense of joy and fulfillment. It does not matter if it is flatbread or the regular loaf.

      To see those pieces of bread puffing up on the Tawa speckled with brown spots is a delightful experience for me and I consider it an indulgence. I made these kulchas with whole wheat flour. The outcome was fluffy soft kulchas with garlic flavor. H devoured it and that only indicated how much he loved it. I serve kulchas with something spicy and flavourful like Kadai Paneer or we eat it with healthy and green Saag Paneer

      [feast_advanced_jump_to]

      What is the basic difference between a Kulcha and a Naan?

      The most basic difference between these two flatbreads is the leavening agent. Naan almost always has yeast added to the dough. Kulcha on the other hand may be leavened or unleavened, depending on where it comes from. And then there is the stuffing.

      Traditionally, both kulchas and naan are made with Maida or refined flour. My version is a whole wheat kulcha recipe with loads of flavors. Since this is a whole wheat version, the Kulchas tend to be a light brown shade as compared to those Kulchas made with Maida.

      Kulchas may or may not be stuffed with a filling. Amritsari Kulchas are filled with potatoes or paneer. Another difference is in the way they are shaped. Naan is slightly oblong whereas Kulchas are rounder.ย 

      Making ahead, freezing kulchas and storage

      How to freeze kulchas?

      If you plan to freeze kulchas, I suggest cooking them briefly, for about 30 secs on each side. And then allow them to cool. Separate each Kulcha with a sheet of parchment paper. Make sure the topmost and bottom-most kulchas in the pile are covered with parchment paper too.

      Place them in a zip-loc bag and freeze. Don’t forget to label it with the correct dates. These keep well in the freezer for up to a month. When you want to use these frozen kulchas, do not thaw them. Instead, bring them out. Heat a Tawa or griddle and cook them immediately after you take them out from the freezer.

      Leftovers

      Fully cooked kulchas keep well in the fridge for up to 4 days. Just place them in a Ziploc bag and refrigerate.

      You can also freeze cooked kulchas for up to 1 month. Use the same method as described above.ย 

      Reheating kulchas is so easy. You can do this in an oven preheated to 180 C or on a preheated Tawa or Griddle.

      Making Ahead

      You can knead the dough and let it rest overnight if you plan to make it the next day.

      Variationsย 

      When it comes to making wheat kulchas, you can experiment with different flavors. You can add spice powders like Red chili powder ( paprika) to the dough for a spicier kulcha. You can roll the dough in sesame seeds and then make the kulchas. This way,you will have sesame seed speckled kulchas.ย 

      Another variation would be to use a mix of white and blacksesame seeds along with nigella seeds (Kalonji). Other herbs can also be added. Finely chopped coriander leaves is a very good alternative to the dried mint mentioned in this recipe.

      You can also stuff these Kulcha breads with finely chopped onions and spice powders to make stuffed onion Kulchas.

      Method

      Kneading wheat kulcha dough using a stand mixer

      wheat kulcha step by step kneading

      Place the wheat flour along with all the ingredients in the bowl of your stand mixer and combine well. Make a well in the center. Add all the wet ingredients and 1/4 c water into the bowl. Attach the dough kneading hook and begin kneading the dough.

      Wait for the dough to just come together. At this stage, add water little by little while the dough kneads.I used about 3/4 c water to make the dough.

      Knead on low speed for about 4 to 5 mins until you have a smooth, supple and slightly sticky dough. The dough will be a bit sticky and it should be that way. This is what makes Kulchas soft.ย 
      When the dough reaches this consistency, remove and set aside for 1 hour.

      As the dough sits, it absorbs the flavors of garlic and mint well here. The dough may turn slightly yellowish after resting and this is normal.

      Kneading by hand

      You can also knead the dough by hand. To do this, add all the dry ingredients to a bowl. Mix well and make a well in the center. Add all the wet ingredients except water to the flour mix.
      Use your hands and mix into a crumbly dough.Now, begin kneading by adding 1/4 c water at a time.

      When the dough becomes a soft but slightly sticky mass, stop kneading. Smear your hands with a little oil and knead until you get a smooth pliable dough. Takes about 5 mins. The dough will be a bit sticky and it should be that way. This is what makes Kulchas soft. And this is how a regular Paratha dough and Kulcha dough differ.

      Transfer the dough to a dry bowl or container and wrap with cling wrap. Let it rest for 1 hour.

      Rolling the kulchas

      When the dough has rested, remove the wrap and place the dough on a lightly floured surface.
      Divide into equal parts and make small balls. Keep the remaining dough balls covered with a damp kitchen towel to prevent them from drying out.
      Flatten and roll them into rounds. The rolled kulchas must be slightly thicker than regular Chapatis, around 1.5 mm thick. Use flour for dusting while you roll them.

      Cooking the kulchas

      Heat a tawa. Place one rolled kulcha at a time and cook on low flame. When you see small bubbles on the surface, brush a tsp of water on the kulcha and flip. Cook the other side till bubbles rise on the griddle side up. While you do this, place the grill mesh on flame. When the bubbles rise, immediately transfer the kulcha to the wire mesh. Cook as you would, a normal phulka.ย 

      When done, brush with butter and serve hot.

      whole wheat kulcha served on a wooden platter

      Explore more flatbread recipes

      • avocado parathas served on a black plate with yogurt and millet in a bowl by the side.
        Avocado Paratha Recipe
      • Gobi ke Paratha- Indian style cauliflower stuffed flatbreads served with mixed pickles placed in a small white and green dip bowl, placed on the top.
        Gobi Paratha | Gobhi Paratha- Indian stuffed cauliflower flatbread
      • broccoli paratha
        Broccoli Paratha
      • pudina lachcha paratha
        Restaurant Style Pudina Paratha Recipe ( Pudina Lachcha Paratha)

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

      Print Recipe
      No ratings yet

      Whole wheat kulcha

      Soft and fluffy whole wheat Kulchas made on stove top. Kukcha recipe without yeast.
      Prep Time25 minutes mins
      Cook Time2 minutes mins
      Resting Time1 hour hr
      Course: Breads, Main Course, Mains
      Cuisine: Indian, North Indian
      Servings: 10 kulchas

      Equipment

      • Stand mixer
      • Griddle

      Ingredients

      For the dough

      • 2 c Whole wheat flour
      • 1/2 tsp Baking powder
      • 1/4 tsp Baking soda
      • 1 tsp Salt
      • 1 tsp Sugar
      • 1/4 c whisked fresh yogurt
      • 2 tbsp Vegetable oil
      • 2 tbsp grated Garlic
      • 1 tbsp crushed dried mint leaves
      • 1/2 tbsp Ghee
      • 1/2 to 1 c water for kneading

      For rolling the kulcha

      • 1/2 c Flour for dusting

      For cooking kulcha

      • 1 tsp Oil or ghee for cooking each kulcha

      For serving

      • 1 tsp Butter for serving

      Instructions

      Kneading using a stand mixer

      • Place the wheat flour along with all the ingredients in the bowl of your stand mixer and combine well.
      • Make a well in the center.
      • Add all the wet ingredients and 1/4 c water into the bowl.
      • Attach the dough kneading hook and begin kneading the dough.
      • Wait for the dough to just come together.
      • At this stage, begin adding water little by little while the dough kneads. Add 2 to 3 tbsp every time and not more than that.
      • I used about 3/4 c water to make the dough.
      • Knead on low speed for about 4 to 5 mins until you have a smooth, supple and slightly sticky dough.
      • When the dough reaches this consistency, remove and set aside for 1 hour.

      Kneading by hand

      • You can also knead the dough by hand.
      • To do this, add all the dry ingredients to a bowl.
      • Mix well and make a well in the center.
      • Add all the wet ingredients except water to the flour mix.
      • Use your hands and mix into a crumbly dough.
      • Now, begin kneading by adding 1/4 c water at a time.
      • When the dough becomes a soft slightly sticky mass, stop kneading.
      • Then smear your hands with a lil oil and knead until you get a smooth pliable dough. Takes about 5 mins.
      • Transfer the dough to a dry bowl or container and wrap with cling wrap.
      • Let it rest for 1 hour.

      Rolling the kulchas

      • When the dough has rested, remove the wrap and place the dough on a slightly floured surface.
      • Divide into equal parts and make small balls.
      • Flatten and roll them a little thickly into rounds. Your rolled kulchas must be around 1.5 -2 mm thick.

      Cooking the kulchas

      • Heat a tawa. Place one rolled kulcha and cook on low flame.
      • When you see small bubbles on the surface, flip and cook on the other side for 45 secs to 1 min.ย 
      • When it begins to puff, transfer it to a Roti mesh placed on the flame.
      • Continue to cook until the kulcha puffs up over the mesh. When done, remove and brush with butter.Serve hot.

      For Instant Pot & Air Fryer Recipes

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

      Disclaimer

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

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

      Filed Under: Flatbreads

      Barley Dosa -How to make Barley Dosai?

      May 30, 2021 By anusha 10 Comments

      barley dosa served on a black plate with accompaniments
      Barley Dosa- Crisp and delicious dosas made with whole barley grains. This is a no rice dosa recipe.

      Barley dosa is a healthy, south Indian style crepe. Barley is a nutritious whole grain that is rich in fiber. I hooked on to this wonderful grain during my days in Baroda. While barley water is a very common drink during summers, I m always looking for new recipes to include barley in our diet.

      [feast_advanced_jump_to]

      Ingredients

      This dosa uses no rice. Yep. We are just going to be using regular pearl barley, fenugreek and urad dal to make our batter. If you are a bit skeptical about making this recipe using only barley, you can reduce the barley by 1 c and use 1 c idli rice in its place.ย 

      While choosing barley, make sure you choose the tanner varieties. White pearl barley works well but it undergoes a polishing process and they tend to remove the bran fully. Hence the slightly tanner variety of pearly barley is healthier.

      Read the benefits of barley here.

      Shelf life and storage

      This dosa batter works like our regular dosa batter only. After grinding the batter and fermenting it, store in clean air tight container in the fridge. Barley dosa batter keeps well for up to 3 days.

      Recipe Notes

      1. This recipe can easily be halved for making a small batch. If you want to make a smaller batch, use 1.5 c barley and 1/2 c urad dal along with 1/2 tsp fenugreek seeds.
      2. In case you are making a small batch, I recommend using the blender to grind the batter.ย 
      3. Fermenting the batter may take longer if you live in a cold place. Use your Instant pot Yogurt setting to ferment the batter in this case. Or leave the batter in the oven with the light turned on for 6 to 7 hours.
      4. If you are using your Instant pot for fermenting, do not use the Instant pot lid. Use a glass lid to cover the pot. This is because there is always the chance of batter overflowing. When this happens, the lid may get locked. It is also easier to keep an eye on the batter if you use a glass lid.

      Method

      Soakingย 

      Wash the barley under running water twice. Similarly, combine urad dal and fenugreek seeds. Wash this well under running water twice. Drain all water used for washing. Combine barley with 8 c water and set aside for soaking. Similarly, add 3 to 4 c water to the Urad dal and fenugreek seeds and set aside for soaking. Let the barley and urad dal soak for 4 to 5 hours.

      Grinding barley dosa batter in a wet grinder

      grinding barley dosa batter

      Once soaked completely, drain the water from the both.
      In a wet grinder, add the drained soaked urad dal and fenugreek seeds.
      Add 1/4 c water and grind the urad dal till soft and fluffy.
      Make sure to stop in between, scrape down the sides and add another 1/4 c water while grinding urad dal. Urad dal takes about 15 mins to grind to a fluffy consistency.
      To check if it has ground to the correct consistency, drop a small blob of the batter in a bowl of cold water. If it floats without disintergating, it means urad dal batter is ready. Transfer the ground urad dal to a large container.

      barley dosa batter fermentation

      Add the drained barley next along with 1/2 c water. Grind to a smooth batter. Again, stop every once in a while and scrape down the sides. Add 1/4 to 1/2 c water for grinding barley midway.
      It takes roughly 20 mins for the barley to be ground to a smooth paste.
      Barley unlike rice remains a lil grainy even after you grind it very smoothly. Once the barley is ground,add this to the ground urad dal. Add salt and mix well. Leave for about 6 to 8 hours to ferment. This may take longer in case you live in cold places.
      After about 8 hours or after the batter has fermented, mix well again.

      Making barley dosa

      Heat an iron skillet or girdle.
      Pour a ladle full of the batter and spread into a thin circle starting from inwards and going outwards just like how you do for normal dosa.
      Drizzle oil on the sides and cook till golden brown on one side.
      Flip to the other side and cook for 30 secs more.
      When done, flip, fold the dosa in half and serve hot.

      crispy barley dosas served on a black plate with a spicy chutney and Idli podi as accompaniments

      To grind barley dosa batter in a blender:

      Soaking

      Wash the barley under running water twice. Similarly, combine urad dal and fenugreek seeds. Wash this well under running water twice. Drain all water used for washing. Combine barley with 8 c water and set aside for soaking. Similarly, add 3 to 4 c water to the Urad dal and fenugreek seeds and set them aside for soaking.

      Let the barley and urad dal soak for 4 to 5 hours. Refrigerate the urad dal and barley while it soaks. Once soaked completely, drain the water from both.

      Grinding

      Use cold water to grind the batter in a blender. If you are using a blender like Blendtec or Ninja, the smoothie mode works perfectly well.

      ย Grind the urad dal to a smooth consistency using a blender adding about 1/8 cup of water gradually. The urad dal must be ground just like grinding for idli or dosa. Transfer the ground urad dal to a large container. Now, grind the barley next in 3 batches adding about 1/4 cup of water in parts gradually. The barley must be ground smoothly and it took me about 4 mins for each batch. Barley unlike rice remains a lil grainy even after you grind it very smoothly.

      Once the barley is ground,add this to the ground urad dal. Add salt and mix well.
      Leave for about 6 to 8 hours to ferment. This may take longer in case you live in cold places.
      After about 8 hours or after the batter has fermented, mix well again. Proceed to make dosas.

      Explore more dosa recipes

      • mapillai samba adai served on a turquoise blue plate against a blue backdrop
        Mapillai Samba Rice Adai
      • Sponge Dosa Recipe| No Ferment Set Dosa Recipe
      • Barnyard Millet Idli Dosa
        Millet Idli Dosa with barnyard millet
      • Adai
        Adai Recipe With Step By Step Tutorial

      Accompanimentsย 

      • Peerkangai Thugayal Recipe| Easy Chutney Recipes
      • vengaya chutney
        Vengaya Chutney Recipe For Idli And Dosa
      • Potato Stew Recipe | Easy Side Dish Recipes
      • Tomato kurma, a south Indian curry served in a black bowl
        Tomato Kurma-Thakkali Kurma Recipe

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

      Print Recipe
      5 from 1 vote

      Barley Dosa

      South Indian style crepes made with whole barley grains and urad dal
      Prep Time5 hours hrs
      Cook Time2 minutes mins
      Fermenting time6 hours hrs
      Total Time11 hours hrs 2 minutes mins
      Course: Breakfast, Breakfast/ Brunch, Main Course
      Cuisine: Indian- South, South Indian
      Servings: 20 dosas

      Ingredients

      For soaking

      • 3 c whole Pearl Barley
      • 7 to 8 c water
      • 1 c Whole white urad dal
      • 3 to 4 c water
      • 1.5 tsp Fenugreek seeds
      • Salt to taste

      For grinding the batter

      • 2 to 3 c water
      • For making Barley dosa
      • 1 tsp Cold pressed peanut oil or sesame oil for each dosa

      Instructions

      • Wash the barley under running water twice. Similarly, combine urad dal and fenugreek seeds. Wash this well under running water twice. Drain all water used for washing.
      • Combine barley with 8 c water and set aside for soaking.
      • Similarly, add 3 to 4 c water to the Urad dal and fenugreek seeds and set aside for soaking.
      • Let the barley and urad dal soak for 4 to 5 hours.
      • Once soaked completely, drain the water from the both.
      • In a wet grinder, add the drained soaked urad dal and fenugreek seeds.
      • Add 1/4 c water and grind the urad dal till soft and fluffy.
      • Make sure to stop in between, scrape down the sides and add another 1/4 c water while grinding urad dal.
      • Urad dal takes about 15 mins to grind to a fluffy consistency.
      • To check if it has ground to the correct consistency, drop a small blob of the batter in a bowl of cold water.
      • If it floats without disintergating, it means urad dal batter is ready.
      • Transfer the ground urad dal to a large container.
      • Add the drained barley next along with 1/2 c water.
      • Grind to a smooth batter.
      • Again, stop every once in a while and scrape down the sides.
      • Add 1/4 to 1/2 c water for grinding barley midway.
      • It takes roughly 20 mins for the barley to be ground to a smooth paste.
      • Barley unlike rice remains a lil grainy even after you grind it very smoothly.
      • Once the barley is ground,add this to the ground urad dal.
      • Add salt and mix well.
      • Leave for about 6 to 8 hours to ferment.
      • This may take longer in case you live in cold places.
      • After about 8 hours or after the batter has fermented, mix well again.

      Making Barley dosa

      • Heat an iron skillet or girdle.
      • Pour a ladle full of the batter and spread into a thin circle starting from inwards and going outwards just like how you do for normal dosa.
      • Drizzle oil on the sides and cook till golden brown on one side.
      • Flip to the other side and cook for 30 secs more.
      • When done, flip, fold the dosa in half and serve hot.

      To grind this in a blender:

      • Wash and soak the barley and the urad dal separately for about 4 to 5 hours. Add the fenugreek seeds to the urad dal while soaking.
      • Refrigerate the urad dal and barley while it soaks.
      • Once soaked completely, drain the water from the both.
      • Use cold water to grind the batter in a blender.
      • If you are using a blender like Blendtec or Ninja, the smoothie mode works perfectly well.
      • Now, grind the urad dal to a smooth consistency using a blender adding about 1/8 cup of water gradually. The urad dal must be ground just like grinding for idli or dosa.
      • Transfer the ground urad dal to a large container.
      • Now, grind the barley next in 3 batches adding about 1/4 cup of water in parts gradually. The barley must be ground smoothly and it took me about 4 mins for each batch.
      • Barley unlike rice remains a lil grainy even after you grind it very smoothly.
      • Once the barley is ground,add this to the ground urad dal. Add salt and mix well.
      • Leave for about 6 to 8 hours to ferment. This may take longer in case you live in cold places.
      • After about 8 hours or after the batter has fermented, mix well again.
      • Proceed to make dosas

      For Instant Pot & Air Fryer Recipes

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

      Disclaimer

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

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

      This post was originally published in Jan 2013. This has been updated with process shots, fresh pics and recipe card.

      Filed Under: Breakfast And Dinner Recipes, Dosa Recipes, No Onion No Garlic Recipes

      Rasam Powder- How to make Rasam Podi at home?

      May 29, 2021 By anusha Leave a Comment

      Homemade Rasam Powder- A South Indian aromatic spice blend that is used to make Rasam, a light broth. This spice blend has whole spices and can easily be prepared at home.

      If you are a South Indian, especially one that hails from Tamil Nadu, the chances of your survival without rasam can border to zero.ย  Rasam is everything all at once- comforting, tangy and healthy.

      What is Rasam?

      In a three-course Tamil-style meal, Rasam usually is the second course. Poured over some piping hot rice and mixed, this tongue-tickling combination is not only yummy but also a great digestive aid. Rasam can be described as a light broth. There are so many variations to this classic and most recipes call for Rasam powder.

      [feast_advanced_jump_to]

      Homemade Rasam Podi or Saaru Pudi

      Saaru in Kannada means Rasam. And Andhra cuisine has Chaaru which is their version of Rasam. No matter where you go in South India, a lunch menu features Rasam. Rasam podi or Saaru Pudi is a spice blend that we use to make Rasam.

      Ingredients

      This pantry staple calls for very few ingredients. Coriander seeds, whole black pepper, and cumin are among the most called for. Almost all recipes use these ingredients. So, what makes every version different? It is the proportion of the ingredients and the way they are handled that makes every recipe for this spice powder different.

      For instance, my MIL makes this in two ways. One is the traditional roasting and grinding method. The other is where she sundries all the ingredients for 3 days. She then grinds it in a flour mill. The disadvantage to this second method is that you cannot do it if it is not sunny.

      My friend’s mother makes Rasam powder without any chilis. This tastes good too but the color will be slightly on a dull green side.

      Recipe Notes

      1. Make sure that you sun the ingredients for at least 4 hours before you begin roasting them.
      2. Using a cast iron skillet and dry roasting on low flame patiently gives best results.
      3. This spice blend calls for Toor Dal and is just perfect for Rasam recipes that do not use cooked Dal.
      4. Roasting the ingredients properly and ensuring that there is no moisture in them before grinding is very crucial. Even a tiny amount of moisture will result in fungal growth.
      5. I like using a combination of Guntur chilis and Kashmiri or Byadagi chilis. The latter gives a beautiful red color without increasing the heat.
      6. While roasting chilis, discard all the stems in the dry red chilis. Break them into smaller pieces if they are too long. This makes even roasting easier.
      7. Adding dried curry leaves to Rasam powder is a great way to include them in our diet. I tend to dry curry leaves after washing and patting them dry. Once they are free from moisture, I dry them out in my oven or microwave or let them dry under the sun. These dried curry leaves come in handy when I dont have fresh ones on hand.
      8. If you do not have dried curry leaves, skip this step. Alternatively, take about 1/4 c loosely packed curry leaves and wash them in a colander under running water. Pat them dry using a kitchen towel and let them dry completely.
      9. Once the leaves have dried, add them to the skillet after roasting cumin and pepper. Roast curry leaves until shriveled and crisp. You can now add this to Rasam Powder.

      Storage and Shelf Life

      Storing Rasam Powder

      Store Rasam powder in a clean, dry airtight container. I prefer and recommend using glass jars for best results. Try to sterilize the glass jars before storing any spice blends. Also, as I mentioned earlier, use a dry jar. Any moisture means fungus in your Rasam powder. This holds good for all spice blends.

      Shelf lifeย 

      While this spice blend stays fresh for a long time if processed correctly, it loses its flavors as time goes by. So, making this in small batches and storing them in a clean dry jar is the most ideal thing to do. I make a small batch every three weeks once. You can easily half the ingredients mentioned here and make a smaller batch too if you do not make Rasam often. Similarly, if you are making a larger batch, you can also double the quantity of ingredients mentioned here.

      Homemade Rasam Podi- Method

      Dry roasting

      Before setting out to make this Rasam masala, make sure to measure out all your ingredients and keep ready. Use standardized measuring cups and spoons for best results. In case you do not have a set of standardized measuring cups, then use the same measuring cup that you use to measure one ingredient to measure all ingredients.

      homemade rasam powder step by step

      Heat a cast iron skillet. When the skillet is hot, add the coriander seeds first and dry roast on low flame till aromatic. This takes 3 to 5 mins. Keep stirring the seeds every now and then and mixing them up to ensure even roasting. Transfer the coriander seeds to a plate immediately.

      When the coriander seeds are roasted, add the Toor Dal. Again, roasting on low flame is key. Roast the Dal until light golden and aromatic. Again this takes 3 to 5 mins. Once the Dal has roasted, transfer to a plate immediately

      Next add the dry red chilis and roast just for 1 to 2 mins until chilis begin to plump up. Take care not to burn the chilis. When done, transfer to the plate immediately with the roasted coriander and toor dal.

      Now, add the cumin seeds and pepper corns. Switch off the flame. Toss and turn the cumin and pepper a few times and roast till they turn aromatic. You can see that the cumin seeds become a deeper brown when they are roasted. When they are done roasting, immediately transfer them to the plate.

      Grindingย 

      Allow the ingredients to cool down. Transfer the cooled ingredients to a blender jar. Add a handful of dried curry leaves and asafetida ( Refer recipe notes). Close and blend to a slightly coarse powder.

      Transfer this powder to a clean and air-tight jar. Now, you can use this homemade Rasam powder in all Rasam recipes.

      Explore Rasam Recipes

      • tomato rasam served in a steel bowl placed over a blue napkin. Fried yam slices at the background
        Tomato Rasam
      • Lemon Rasam- South Indian Rasam Recipes
      • Rasam Powder- How to make Rasam Podi at home?
      • Jeeraga Rasam served in a stainless steel bowl on a vintage tray with spices at the background
        Jeeraga Rasam- Cumin Rasam

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

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      Rasam Powder

      South Indian aromatic spice blend for making Rasam
      Prep Time10 minutes mins
      Cook Time30 minutes mins
      CoolingTime20 minutes mins
      Total Time1 hour hr
      Course: Condiments, Spice Blends
      Cuisine: South Indian, Tamil
      Servings: 1.5 c

      Equipment

      • Cast iron skillet
      • Blender

      Ingredients

      • 1/2 c coriander seeds
      • 1/4 c toor dal
      • 10 to 12 dry red chilies
      • 2 tbsp Cumin seeds
      • 2 tbsp Whole black peppercorns
      • 1/4 c loosely packed dry curry leaves
      • 1 tsp Asafetida

      Instructions

      • Heat a cast iron skillet and add the coriander seeds.
      • Dry roast coriander seeds on low flame till aromatic.
      • When roasted, transfer to a plate immediately for it to cool down.
      • Next, add the Toor dal and roast on low flame till light golden and fragrant. This takes 3 to 5 mins.
      • As soon as the Dal has roasted, transfer to the plate.
      • Now, add the dry red chilis and roast on low flame for 1 to 2 mins.
      • Just roast until chilies begin to plump up in the heat.
      • Make sure not to burn them.
      • Transfer the roasted chilies to the plate.
      • Now add the cumin and pepper. Switch off the flame.
      • Dry roast this on low flame till the spices begin to pop here and there.
      • This takes roughly 1 to 2.5 mins.
      • When done, transfer to cool with the remaining ingredients on the plate.
        homemade rasam powder step by step

      Grinding

      • Transfer the cooled ingredients to a blender jar.
      • Add the dried curry leaves and asafetida.
      • Grind to a slighly coarse powder.
      • Transfer to a clean and dry container.

      Video

      For Instant Pot & Air Fryer Recipes

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

      Disclaimer

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

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

      Rasam Powder- FAQs

      Is Rasam powder the same as Sambar powder?

      No. Both spice blends are different. We use other ingredients like fenugreek and channa dal in Sambar powder. Whereas, in Rasam Podi, it is only Toor Dal.

      Can we use Rasam powder for making Sambar?

      Yes, you can. The taste will be slightly different than the authentic sambar but still, it will work.

      When to add Rasam powder?

      Every one has their own way of making Rasam. For me, I prefer adding the Rasam powder either when I saute the tomatoes like I do in my Tomato Rasam. Or I add them directly to the tamarind extract like I do in my basic rasam.

      What do you use Rasam powder for?

      Many people often limit spice blends to its intended use. However, a little experimentation with whatever is available in the pantry can give different delicious results. Rasam powder, for instance, can be used to make a quick sambar or used in a Raita for flavoring. You can also add some Rasam powder while making Kichdi for a unique taste.

      How much Rasam Powder to use?

      To make 600 ml of Rasam, you will need about 2 heaped tsps of this Rasam powder. Adjust the quantities according to your family’s palates. Also, please remember that freshly ground Rasam powder tends to be spicy during the first 3 days. The spices mellow down after this.ย 

      What are the medicinal properties of South Indian Rasam?

      I won’t have done enough justice to this post if I do not answer this.

      Coriander seeds- good for digestion and is known to help maintain blood sugar levels.

      Cumin seeds– again, aids digestion, reduces bloating and gas.

      Peppercorns- cure cold and cough.

      Asafetida- is good for controlling flatulence and reducing bloating.

      Tamarind- has anti-inflammatory properties and helps alleviate constipation.

      Tomatoes- are rich in lycopene and anti-oxidant properties.

      Toor dal-ย has protein.

      That is it. Pretty much sums up why you should have Rasam on a daily basis. ๐Ÿ™‚

      ย 

      ย 

      Filed Under: Indian Pantry Staples, Indian spice blends, Rasam Recipes

      Rava Idli Recipe – MTR Style Rava Idli

      May 28, 2021 By anusha 4 Comments

      rava idli- steamed semolina savory cakes served on a plantain leaf

      Rava Idli or the MTR style Rava Idli is a popular Karnataka style breakfast. Even though it is a breakfast staple in most Kannada homes, this dish became popular when the famous MTR foods brought out their Rava Idli mix.ย 

      ย 

      rava idli- steamed semolina savory cakes served on a plantain leaf

      Rava Idli or rather MTR style Rava Idli is something that I started liking during my Bangalore days. I love MTR s Rava Idli. For the uninitiated, MTR aka Mavalli Tiffin Rooms is a chain of restaurants that is insanely popular for its Karnataka-style menu.

      [feast_advanced_jump_to]

      What is Rava Idli?

      Rava means semolina. Rava is also called as Rave in Kannada and Sooji in Hindi. Rava Idli is a no-fermentation needed instant Idli made with semolina. These are soft and fluffy. And they make the ideal South Indian breakfast when paired with the classic coconut chutney.

      Ingredientsย 

      While semolina is the star ingredient in this Rava Idli recipe, we will also be using yogurt ( curd), some aromatics and a leavening agent to make some fluffy idlis.ย 

      A leavening agent is simply that ingredient which will help our batter to rise and fluff when steamed. Here, we will be using Eno fruit salt. Some people may not be very fond of this taste but if you add the right quantity as mentioned here, then you will not taste it at all.

      Too much Eno in your Rava idli batter can make your Idlis hard, flat and they may also disintegrate. So, it is very important to use just the precise measure of Eno.ย 

      What can be used in place of Eno in Rava Idli?

      Good old baking soda will work well too. For every cup of semolina you use, add 1/4 tsp baking soda and this will give you beautifully soft Idlis.

      rava idli- steamed semolina savory cakes served on a plantain leaf

      Can we make Rava Idli without curd?

      While you can substitute the curd with water, I will not recommend it. The taste and texture become totally different. When made with water, these Idlis basically resemble something close to steamed upma. And this is definitely not our intended results.ย 

      Recipe Notes

      1. This recipe uses Bombay Rava. Idli rava and Bombay rava are different. So,please make sure to check the package before proceeding with the recipe.
      2. Make sure to roast the semolina till aromatic on low medium flame. This step makes sure that we get the perfect results.
      3. Use slightly tangy yogurt for a typical Idli taste. And whisking the yogurt well before mixing it into a batter makes measuring easier too.
      4. If you add the yogurt while the roasted semolina is hot or warm, the batter will release too much water when it cools down. Also, Semolina will absorb more yogurt than mentioned here. So, it is important to allow the roasted mixture to cool down fully.
      5. Cashews are optional but highly recommended.
      6. Other toppings that work well here are shredded or grated carrots. However, the typical MTR version does not have grated carrots.ย 
      7. Add the Eno fruit salt only just before steaming the Idlis.
      8. Before placing the Idlis for steaming, add water to your steamer and allow it to come to a gentle boil. Place the steamer rack once the water begins to boil. This quickens the steaming process.

      DIY MTR style Rava Idli Mixย 

      Having some of this instant Sooji Idli mix at home, handy is a God send when you are sick or simply not in a mood to whip up breakfast. To make this DIY mix by yourself, simply follow all the steps till roasting the semolina. When the semolina has been roasted, remove from the pan, let it cool on a plate.ย 

      When the mixture has cooled, transfer it to a clean dry container. Label it appropriately with the date and store in a clean dry place. When you need to make Idlis, simply empty the contents of the jar into a bowl and proceed with the remaining steps mentioned here.

      Steaming in Instant Pot

      In this recipe, I have used my 6qt Instant Pot to steam the Idlis. You can do the steaming in a regular pressure cooker without the pressure weight on. Or you can use an Idli steamer too.

      If you are using the Instant pot, please remember that the timer function does not work in the steamer option. So, you will need to use a kitchen timer to time the steaming process.

      Serving suggestions

      The best sidekick for these is definitely some coconut chutney. But you can also try some other accompaniments too

      • Tomato Chutney Recipe
      • Green Apple Chutney- Fusion Cooking
      • pudina chutney for idli,dosa
        South Indian Pudina Chutney
      • Tomato Pudina Chutney

      rava idli- steamed semolina savory cakes served on a plantain leaf

      Rava Idli – Step By Step

      Roasting the dry ingredients

      In a wide-bottomed skillet or a pan, heat the ghee. Add the mustard seeds. After they splutter, add the hing, channa dal and saute for a minute. Now add the cashews and saute till light brown.

      Next add the sooji and saute it till an aroma comes. The sooji would have turned a very light brown at this stage. Do this entirely on a low medium flame. This takes roughly 3 to 4 mins depending on how low the heat is.

      Now, take it off the heat and let it cool down completely.

      Making the batter

      Next, add half of the curd to the Sooji and mix well. Let it sit for 15 mins.

      Steaming the Idli in Instant Pot

      Fill the inner pot of the IP with 1.75 c water. Place it in the IP and turn it on. Set the Saute mode on for 5 mins. Allow the water to heat up and come to a gentle boil while you prep the Idli for steaming.

      After 15 mins, add the remaining curd and eno and add combine well. You can see that the batter becomes light and airy when you stir in the Eno.ย  Add the cilantro and salt and mix well.

      Now, grease an idli mould, place one roasted cashew half in the middle. This is optional but the Idli looks pretty when you take them out. Fill 3/4th of each Idli groove with batter.ย 

      As i mentioned in the recipe notes above, the steam function in the Instant Pot does not support the timer. So, use a kitchen timer to time when the steaming begins.

      Steam for 10 mins in the Instant pot or in an Idli steamer or in a pressure cooker without the pressure valve for 10 mins.ย 

      To check if they are done cooking, after 10 mins, insert a tooth pick into one of the Idlis. If the toothpick comes out clean, they are done.

      Take them out and let them cool down a bit. Spoon them out from the mould and serve hot with coconut chutney or coriander chutney.

      rava idli- steamed semolina savory cakes served on a plantain leaf

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

      rava idli- steamed semolina savory cakes served on a plantain leaf
      Print Recipe
      5 from 1 vote

      Rava Idli Recipe

      Rava Idli, a South Indian breakfast staple made with semolina, yogurt and basic spices.
      Prep Time30 minutes mins
      Cook Time15 minutes mins
      Cooling Time15 minutes mins
      Total Time1 hour hr
      Course: Breakfast
      Cuisine: Karnataka, South Indian
      Servings: 12 Idlis
      Author: Anusha Praveen

      Ingredients

      • 1 c Sooji Bombay sooji
      • 2.5 c Whisked slightly sour yogurt
      • 2 tsp Ghee
      • 1 tsp Mustard seeds
      • 1 tbsp Channa Dal
      • 1/8th tsp Hing
      • 1 tsp Eno fruit salt
      • 12 whole Cashews broken into halves
      • 2-3 tbsp Coriander leaves finely chopped
      • 1 tsp Salt as per taste

      Instructions

      • In a wide bottomed skillet or a pan, heat the ghee.
      • Add the mustard seeds. After they splutter, add the hing, channa dal and saute for a minute.
      • Now add the cashews and saute till light brown.
      • Next add the sooji and roast till aromatic on low-medium flame. It should not change color completely.
      • Now, take it off the heat and let it cool down completely.
      • Next, add half of the curd to the rawa and mix well. Let it sit for 15 mins.
      • After 15 mins, add the remaining curd and eno and add combine well. Add the cilantro and salt and mix well.
      • You can see that the batter becomes light and airy when you stir in the fruit salt.
      • Fill the inner pot of the IP with 1.75 c water.
      • Place it in the IP and turn it on. Set the Saute mode on for 5 mins.
      • Allow the water to heat up and come to a gentle boil while you prep the Idli for steaming.
      • Now, grease an idli mould, place one roasted cashew half in the middle.
      • This is optional but the Idli looks pretty when you take them out.
      • Fill 3/4th of each Idli groove with batter.ย 
      • Steam for 10 mins in the Instant pot or in an Idli steamer or in a pressure cooker without the pressure valve for 10 mins.ย 
      • To check if they are done cooking, after 10 mins, insert a tooth pick into one of the Idlis. If the toothpick comes out clean, they are done.
      • Take them out and let them cool down a bit. Spoon them out from the mould and serve hot with coconut chutney or coriander chutney.

      Notes

      You can also add tiny bits of coconut and finely chopped ginger.

      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!
      ย 
      ย 
      ย 

      Filed Under: Breakfast And Dinner Recipes, Idli Recipes, No Onion No Garlic Recipes

      Kiwi Cucumber Lemonade Recipe| Summer Drink Recipes

      May 28, 2021 By anusha 11 Comments

      HOW TO MAKE KIWI CUCUMBER LEMONADE?

      Kiwi Cucumber Lemonade- A refreshing thirst quencher with the goodness of kiwi and the tang of lemons.Its not even officially summer here yet the its sweltering hot.

      The heat is relentless and peaks during the afternoons making everyone long for a tall glass of something cold to swig. Whether its officially summer or not, i m declaring it as summer. So, when i had a lone kiwi looking at me sadly from the fridge, i decided to do something with it. I usually peel, slice up the kiwi and serve it sprinkled with chaat masala and some salt. But this time, i wanted to do something different. And that time was a hot afternoon. Precisely when this Kiwi Cucumber Lemonade was born.

      I never gave much thought to the recipe. This was a build as you blend kind of a drink. And since the first time, I have made it every time I have had kiwis and everyone loves it!

      How to peel a kiwi?

      Perhaps, the most challenging thing about a kiwi is peeling it. If i m going to eat it as is, then I just eat with the skin on. Yep. Try it and thank me later. 

      But if its for a juice like this one, then I use a sharp spoon. Cut the kiwi into halves and go in with a sharp spoon around the edges to gently pry away the skin. Works like a charm. 

      Shelf Life

      You can make a big batch of this lemonade and keep it refrigerated for 3 days. I do this very often with different lemonade recipes, come summer. Make sure to use a clean glass carafe or bottle to store this lemonade.

      More Lemonade Recipes

      This summer, try our lemonades and you won’t be disappointed. There is one for everyone.

      • easy fresh strawberry lemonade served in tin can style glasses placed on a metal tray with fresh strawberries and a pink linen cloth around it
        Fresh Strawberry Lemonade
      • barley lemonade with orange and ginger served in a wooden platter. Lemon wedges, orange halves and lemon grass with a knob of ginger by the side.
        Barley Lemonade with Orange & Ginger
      • Kiwi Cucumber Lemonade Recipe| Summer Drink Recipes
      • aloe vera lemonade
        Aloe Vera Lemonade- Basil Seed Drink

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

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

      Kiwi Cucumber Lemonade Recipe

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      Kiwi Cucumber Lemonade

      Kiwi in a lemonade? Yes! This refreshing non alcoholic is a sure party pleaser during summers.
      Prep Time10 minutes mins
      Course: Beverage, Drinks
      Cuisine: International
      Servings: 3

      Ingredients

      • Kiwi 1 peeled
      • Persian cucumber 1 peeled
      • Lemon juice 2 tbsp
      • Mint leaves 2 to 3
      • Sugar 3 tbsp
      • Soda Sparkling water 1 c ( optional)
      • Chilled Water 1/2 c
      • Ice cubes to serve

      Instructions

      • Place all ingredients except the soda in a blender and blend to a smooth puree.
      • Divide the mixture in two parts and pour into longish glasses.
      • Top with soda.
      • Add ice cubes and serve.

      Notes

      1. Using soda is optional. You can use 2 cups of chilled water instead. ย In case you skip soda, add 1 c of water while serving.
      2. Adjust sweetness according to 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.

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

      Filed Under: Lemonade Recipes, Smoothies Milkshakes And Juices, Summer Recipes, Vegan Recipes

      Easy Yellow Turmeric Fried Rice

      May 27, 2021 By anusha Leave a Comment

      This five-ingredient turmeric basil fried rice is just what you need to pair with your veggie-loaded curries.ย 

      turmeric basil fried rice served in a white bowl placed on a burlap mat

      Why we love this turmeric basil fried rice-

      • Fantastic way to use up leftover rice.
      • A flavor packed vegan, gluten-free and soy-free recipe.
      • Literally takes 5 mins to come together, assuming you have leftover cooked rice on hand.
      [feast_advanced_jump_to]

      Ingredients

      When I said 5 ingredients, I m not counting salt. The star ingredient in this recipe is the rice. Using perfectly cooked rice is key to getting a fluffy fried rice. And this applies to any fried rice recipe you follow.

      I have used leftover jasmine rice in this recipe. However, you can use any flavorful short grained rice to make this. Basmati rice also works equally well. The only thing that matters in getting this fried rice right is that you need to use leftover rice that is cold. A day old rice works brilliantly!

      You can check how to cook Jasmine rice in Instant pot.

      Other than the rice, it is only the aromatics that are added. I have this small Thai Basil plant growing in my tiny balcony garden. So whenever it is time for fried rice, I pluck some off my plant and use them. Thai Basil can be hard to come by, if you live in the west or in India. In this case, you can substitute it with sweet basil leaves.

      Most Thai style fried rice recipes and even Chinese fried rice recipes call for soy sauce or such Umami flavored sauces. This recipe is free from all the sauces, folks. And is as simple as relishing that spoon of fried rice.

      How to serve turmeric basil fried rice?

      Since this rice has no veggies or protein added to it, this is a great accompaniment to serve alongside vegetable loaded curries. Try our vegan thai yellow curry or the cashew cauliflower curry and you will love it.ย 

      To give this fried rice more texture and some crunch, I recommend adding salted roasted peanuts or fried onions or fried cashews as a topping.ย 

      turmeric basil fried rice served in a rectangular baking tray with peanuts in a bowl by the side

      Method

      Heat a pan with sesame oil. Add the minced garlic and basil leaves. Cook till the garlic begins to brown. As soon as the garlic begins to brown, add the turmeric powder. Reduce flame to the lowest while you do this to avoid burning the turmeric.

      Tip in the cooked rice, add salt and mix well. That is it. Our turmeric basil fried rice is ready to be served. Straightforward, simple but oh so yummy.

      Explore more rice recipes

      • easy open pan jeera rice served in a bowl placed on a white cotton cloth
        Jeera Rice Recipe- Easy Cumin Rice
      • Instant Pot Spinach Rice | Indian Style Palak Pulao
      • vegan thai basil fried rice served in a black handled bowl alongside orange tofu
        Thai Basil Fried Rice | Vegan Thai Veg Fried Rice
      • Thengai Sadam, south Indian style coconut rice served along with Kaala channa stir fry. Both placed at an angle to each other on a wooden chopping board.
        Thengai Sadam| Indian Style Coconut Rice

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

      Print Recipe
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      Turmeric Basil Fried Rice

      A quick and simple fried rice with just 5 ingredients. GF. Soy free.
      Prep Time5 minutes mins
      Cook Time5 minutes mins
      Course: Main Course, Sides
      Cuisine: Asian
      Servings: 2
      Calories: 437kcal

      Equipment

      • Saute pan

      Ingredients

      • 1.25 tbsp Sesame oil
      • 1.5 tbsp Minced garlic
      • 15 leaves fresh Thai basil
      • 1.5 tsp ground turmeric
      • 2.5 c Cooked jasmine rice
      • 1 tsp Salt Skip this if you have added salt while cooking rice.

      For Garnish

      • 10 leaves fresh Thai basil

      For topping

      • 3 tbsp Salted peanuts

      Instructions

      • Heat a heavy bottomed pan with the sesame oil.
      • When the oil is hot, add the garlic and basil leaves.
      • Stir and fry till garlic begins to brown.
      • Lower flame, add turmeric and give a mix.
      • Now, add the cooked rice and salt.
      • Mix well , making sure the rice is mixed well.
      • Garnish with more Thai basil leaves.
      • Top with roasted peanuts and serve hot with any curry of your choice.

      For Instant Pot & Air Fryer Recipes

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

      Disclaimer

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

      Nutrition

      Calories: 437kcal | Carbohydrates: 61g | Protein: 10g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Sodium: 1232mg | Potassium: 266mg | Fiber: 3g | Sugar: 0.2g | Vitamin A: 330IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 2mg
      Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

      Filed Under: Easy Asian Recipes, Rice Recipes, Vegan Recipes

      Zunka with capsicum

      May 26, 2021 By anusha 3 Comments

      capsicum zunka served in a orange ceramic casserole with parathas

      Capsicum Zunka- A vegan curry made with Shimla Mirch and Besan. Zunka is a dry curry that has its origins in Maharashtra. Chickpea flour or Besan is a common ingredient in this style of curry. Traditionally, this dish uses only Chickpea flour and other spices. But I love adding bell peppers to it. Think of this as a chickpea flour and bell pepper scramble.

      Follow us onย Pinterestย for delicious pins. Join ourย Facebook groupย for moreย Instant Potย andย Air Fryerย Recipes.

      capsicum zunka served in a orange ceramic casserole with parathas

      [feast_advanced_jump_to]
      ย 

      This recipe is an upgraded Maharashtrian Zunka. We can even call it Besanwali Shimla Mirch. Well, Besan is nothing but chickpea flour. And this is gluten-free and vegan. Shimla Mirch is capsicum or bell pepper in English.

      When I married and came as a new bride and when I had the luxury of a cook at home, I was introduced to my husband s eternal favorite capsicum masala curry. And my love for capsicum grew more intense. Hence, it will not be an understatement if I tell that this blog has one too many Shimla Mirch recipes.

      Ever since then, these colorful beauties have found a place in many dishes in my house ranging from one-pot rice recipes to this simple Maharashtrian curry. I was hooked to this curry for its name and the first time i made it, it became an instant hit with Mr.P. All the more reason to love bell peppers!

      Method

      In a pan, dry roast the gram flour until aromatic. Sieve thoroughly to remove lumps. Transfer to a plate to cool

      Making Capsicum Zunka

      Heat oil in the same pan and pop the mustard. Once popped, add coriander seeds, Hing, curry leaves Now throw in the onion and garlic and sautรฉ till light brown. Now, add all the spiced powder along with salt and sugar and mix well.

      Add capsicum next and fry till its just wilted. Turn heat to low. Using a sieve or a strainer, sprinkle the roasted gram flour gently and evenly all over the curry. Mix well. Cook for another 3 to 4 mins. Garnish with coriander leaves and serve hot with Rotis as a side dish.

      Recipe Notes

      1. It is important to roast the chickpea flour on low flame. As this burns quickly, slow roasting on low flame gives evenly but slightly browned and nutty chickpea flour.
      2. I have used a combination of all three colored bell peppers. You can make this curry with just one color bell pepper too.
      3. When the curry is refrigerated or cools down fully, it tends to become a bit soggy. Nevertheless, there is no change in the taste.

      Explore more bell pepper recipes

      • paneer bell pepper stir fry
        Indo Chinese Style Paneer Bell Pepper Stir Fry Recipe
      • Red Bell Pepper Chutney
        Red Bell Pepper Chutney Recipe
      • capsicum masala curry
        Capsicum Masala Curry Recipe
      • capsicum pulao
        Capsicum Pulao Recipe

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

      capsicum zunka served in a orange ceramic casserole with parathas
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      Capsicum Zunka

      This easy bell pepper and chickpea flour curry is amazing with hot Rotis or rice. Naturally vegan recipe.
      Prep Time10 minutes mins
      Cook Time25 minutes mins
      Course: Mains, Vegetables
      Cuisine: Maharashtrian, North Indian
      Servings: 4
      Calories: 146kcal

      Ingredients

      • 2 c cubed Bell peppers
      • 1 c cubed Onion
      • 3 crushed Garlic cloves
      • 4 tbsp Gram flour chickpea flour/ besan/ kadala maavu
      • 1.5 tsp Coriander powder
      • 1.5 tsp Red chili powder Paprika
      • 10 Curry leaves
      • 1/2 tsp Sugar
      • 2 tbsp Oil
      • 1 tsp Mustard seeds
      • 1/2 tsp coarsely crushed Coriander seeds
      • 1/8 th tsp Hing
      • 1.25 tsp Salt or to taste
      • For Garnish
      • 1 tbsp finely chopped Coriander leaves

      Instructions

      • In a pan, dry roast the gram flour until aromatic. Sieve thoroughly to remove lumps. Transfer to a plate to cool
      • Heat oil in the same pan and pop the mustard.
      • Once popped, add coriander seeds, hing, curry leaves
      • Now throw in the onion and garlic and saute till light brown.
      • Now, add all the spiced powder along with salt and sugar and mix well.
      • Add capsicum next and fry till its just wilted.
      • Turn heat to low.
      • Using a sieve or a strainer, sprinkle the roasted gram flour gently and evenly all over the curry.
      • Mix well.Cook for another 3 to 4 mins.
      • Garnish with coriander leaves and serve hot with rotis as a side dish.

      Notes

      1. It is important to roast the chickpea flour on low flame. As this burns quickly, slow roasting on low flame gives evenly but slightly browned and nutty chickpea flour.
      2. I have used a combination of all three colored bell peppers. You can make this curry with just one color bell pepper too.
      3. When the curry is refrigerated or cools down fully, it tends to become a bit soggy. Nevertheless, there is no change in the taste.

      For Instant Pot & Air Fryer Recipes

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

      Disclaimer

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

      Nutrition

      Calories: 146kcal | Carbohydrates: 15g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 749mg | Potassium: 322mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2661IU | Vitamin C: 149mg | Calcium: 45mg | Iron: 1mg
      Tried this recipe?Mention @tomatoblues or tag #tomatoblues!

      This post was originally published in October 2014. This has now been updated with fresh recipe card, process shots and pictures.

      Filed Under: Indian Vegan Recipes, Side Dish For Chapati , Naan & Poori, Simple Everyday Curry Recipes, Vegan Recipes, Weeknight Dinner Ideas

      Instant Pot Rajma – Kidney Beans Curry

      May 25, 2021 By anusha 4 Comments

      Indian style kidney beans curry served in a wooden bowl placed on a brass plate

      Instant Pot Rajma- Indian kidney bean curry cooked in an onion tomato base till soft and buttery. The easiest way to cook kidney beans has got to be in an Instant pot.

      Rajma Chawal is almost an emotion in many North Indian homes. This is probably one of those meals which are a part of Sunday rituals.

      Follow us onย Pinterestย for delicious pins.

      Rajma made in instant pot served in a brown wooden bowl

      ย At least, in my house, this easy kidney bean curry and rice become our Sunday lunch at least twice in a month. If you are wondering what Rajma Chawal is, then it is a combination of rice with this delicious Rajma Masala.

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      Ingredients

      Rajma is a kidney shaped bean. Many people immediately connect it to the slightly big and red kidney beans found everywhere in India.

      This recipe calls for very basic ingredients other than Rajma. The key to making the perfect Rajma lies in choosing the correct variety of kidney beans. When it comes to picking kidney beans to make Rajma, there are many varieties available in the market. There is the Harshil Rajma that comes from the Uttarakhand regions. Then there is the small reddish variety called the Jammu Rajma. These originate in Kashmir and are my favorite. They cook quickly and are buttery. Jammu Rajma also gives the curry a beautiful deep red shade. There is also the commonly found red kidney beans. Other than this, we have the white Rajma.ย 

      You can use any of these varieties to make some of this Rajma curry. If you live in the US or outside India, you can use Pinto beans and make the same recipe.ย 

      Using Canned Kidney Beans for Rajma Masala

      Wondering if you can use canned kidney beans in this Instant Pot Rajma? The answer is YES!! There is a huge plus to using canned beans. No need to soak them! If you are using canned kidney beans, drain them and wash them well. Proceed with the recipe.ย 

      When you use canned kidney beans to make this recipe, pressure cook on high for 7 mins and then do a natural pressure release.ย 

      Soaking beans have two main benefits. Hydrating or soaking dried beans cuts down cooking time to a very great extent. It also helps get rid of toxins and aids in easier digestion of these protein-rich beans.

      Traditionally, Rajma Masala is slow cooked in an open pot for hours, while being stirred every now and then. But with the advent of the pressure cooker, this process became much easier and less time consuming. Let us not forget the sweltering heat. While this recipe calls for cooking in an Instant pot, you can always make this in a regular pressure cooker too.

      Check out how to make Punjabi Rajma in a pressure cooker.

      Making ahead, prepping and shelf life

      Using fresh off the shelves Rajma is crucial in getting this curry. Old beans, in general, do not cook evenly and tend to have a bite in them after cooking. All this means is that your beans, if old, need to be soaked longer. If your kidney beans are older than 2 months, then soak them for at least 12 hours before cooking. When soaking beans for a longer time, change the water used for soaking mid-way. This will prevent foul odor from the beans.

      If your beans are freshly bought, then a soaking time of even 4 hours will do. In case you forget to soak freshly bought beans, worry not! Just wash and soak them in hot boiling water for 2 hours before you cook.

      Prepping

      Just remember to soak the beans in advance before you set out to cook this recipe. That is pretty much all the prep required.

      Shelf life

      Leftovers keep well in the fridge for 2 days. This Rajma curry also freezes well. To freeze leftover Rajma, transfer them to freezer-safe containers and freeze till ready to eat. I recommend freezing in portions. This makes thawing and reheating easier.

      To thaw frozen Rajma, leave it out at room temperature for 1 hour. Then add to a sauce pan and gently reheat. Alternatively, you can use the defrost option in the microwave too.

      Rajma Masala served in a wooden bowl placed over a white cheese cloth. Jeera rice and a chilled raita topped with mint leaves at the background

      What to eat with Rajma?

      This vegan kidney bean curry tastes best with some plain steamed rice or with a bowl of piping hot Jeera rice and chilled Boondi Raita. You can also serve this with a light salad by the side. Carrot cucumber and radish salad is a great side kick to the Rajma Chawal meal.

      Method

      Soaking the kidney beans

      Wash the beans under running water twice or thrice. Soak the beans in 4 to 5 c water for 8 hours. Once soaked, drain the beans fully.

      Making Instant Pot Rajma

      Turn on saute mode on high and set the timer to 8 mins. When the display reads hot, add the oil.

      Allow the oil to heat up for 30 to 45 secs. Now, add the bay leaves, cardamom, cumin and cinnamon stick. When the cumin crackles, add the ginger, garlic andย  onions along with salt to taste. Mix well and cook for 2 mins until onions turn pink and soft. Now, add the spice powders and mix well. Cook for 20 secs.

      When done, add finely chopped tomatoes and mix well. Add ยผ c water at this stage, mix well and allow the tomatoes to cook to a mush. When done, add the soaked beans and 2.5 c water. Mix well.

      Instant Pot Timings and Mode

      Turn off the saute mode. Close the lid of the IP and turn valve to sealing. Set theย  IP to the bean/chili mode on. You can see that the Instant Pot auto-sets itself to 30 mins of high pressure cooking. cAllow the cooking cycle to complete and wait for the pressure to release naturally.

      step by step guide to make instant pot rajma

      Simmering the Rajma

      When the pressure has released, open the lid and mix the Rajma well. Now, scoop out ยผ c of the cooked Rajma and mash this well. Add this to the Rajma in the pot. Turn on Saute mode on low for 3 mins. Simmer until the gravy begins to thicken and come together. Garnish with finely chopped cilantro leaves.

      Indian style kidney beans curry served in a wooden bowl placed on a brass plate

      Explore more bean recipes

      • cranberry beans kurma served in a black bowl with a red rim along side plain rice and a lemon wedge
        Cranberry Beans Kurma |Vegan Cranberry Beans Curry
      • Punjabi chole masala served in a white bowl with steamed rice
        Chana Masala (Indian Chickpea Curry)
      • chana pulao in mealthy served in a beige bowl with cukes and raita.
        Chana Pulao In Mealthy | Pulao in Mealthy
      • Instant pot green moong dal served in a blue bowl with rotis
        Instant Pot Whole Green Moong Dal

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

      Indian style kidney beans curry served in a wooden bowl placed on a brass plate
      Print Recipe
      5 from 1 vote

      Instant Pot Rajma

      Indian style kidney beans curry made in the Instant Pot
      Prep Time6 hours hrs
      Cook Time15 minutes mins
      NPR Time25 minutes mins
      Course: Mains
      Cuisine: North Indian, Punjabi Rajma
      Servings: 4

      Equipment

      • Instant Pot 6 qt

      Ingredients

      For soaking the kidney beans

      • 1.5 c Kashmiri Rajma
      • 4-5 c Water

      For the Instant Pot Rajma

      • 1.5 tbsp Oil
      • 2 torn bay leaves
      • 2 green cardamoms
      • 1/4 inch Cinnamon stick
      • 2 tsp Finely chopped ginger
      • 3 tsp Minced garlic
      • 1.25 tsp Cumin seeds
      • 3/4 c finely chopped onions
      • 3/4 c finely chopped tomatoes
      • 2 tsp Salt
      • 1.5 tsp Red paprika
      • 2 tsp Ground coriander
      • 1 tsp Ground cumin
      • 1 tsp Garam Masala
      • 3 c Soaked kidney beans drained fully
      • 2 c Water

      For Garnish

      • 2 tbsp finely chopped cilantro leaves

      Instructions

      Soaking the kidney beans

      • Wash the beans under running water twice or thrice.
      • Soak the beans in 4 to 5 c water for 8 hours.
      • Once soaked, drain the beans fully.

      Making Instant Pot Rajma

      • Turn on saute mode on high and set the timer to 8 mins.
      • When the display reads hot, add the oil.
      • Allow the oil to heat up for 30 to 45 secs.
      • Now, add the bay leaves, cardamom, cumin and cinnamon stick.
      • When the cumin crackles, add the garlic, ginger and onions along with salt to taste.
      • Mix well and cook for 2 mins until onions turn pink and soft.
      • Now, add the spice powders and mix well. Cook for 20 secs.
      • When done, add finely chopped tomatoes and mix well.
      • Add 1/4 c water at this stage, mix well and allow the tomatoes to cook to a mush.
      • When done, add the soaked beans and 2.5 c water.
      • Mix well.

      Instant Pot Timings and Mode

      • Turn off the saute mode.
      • Close the lid of the IP and turn valve to sealing.
      • Turn on the bean/chili mode. You can see that the Instant Pot auto-sets itself to 30 mins of high pressure cooking.
      • Allow the cooking cycle to complete and wait for the pressure to release naturally.

      Simmering the Rajma

      • When the pressure has released, open the lid and mix the Rajma well.
      • Now, scoop out 1/4 c of the cooked Rajma and mash this well.
      • Add this to the Rajma in the pot.
      • Turn on Saute mode on low for 3 mins.
      • Simmer until the gravy begins to thicken and come together.
      • Garnish with finely chopped cilantro leaves.

      For Instant Pot & Air Fryer Recipes

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

      Disclaimer

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

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

      Filed Under: Indian Vegan Recipes, Instant Pot Curries, Instant Pot Recipes

      Paruppu Urundai Kuzhambu- Urundai Kuzhambu

      May 24, 2021 By anusha 8 Comments

      paruppu urundai kuzhambu- South Indian lentil ball gravy served in a white blue bowl.

      Paruppu Urundai Kuzhambu is a South Indian delicacy where lentil balls are cooked in a tangy gravy.ย This is a no onion no garlic gravy that is also vegan and gluten-free.

      A typical Tamil-style meal always features a Kuzhambu/ Sambar, Rasam, a poriyal, and some yogurt. All of this is served with hot rice or cooked millet. Kuzhambu is something similar to a stew. We use either one vegetable or a combination of veggies and this is normally cooked in a tamarind base or yogurt base.ย 

      This Urundai Kuzhambu is different in that sense. It uses no veggies and relies on lentils to make up for the lack of veggies.

      paruppu urundai kuzhambu- South Indian lentil ball gravy served in a white blue bowl.
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      Why we love this Kuzhambu-

      • It calls for no veggies! So this is just ideal when the fridge is empty.
      • This Urundai Kuzhambu is a perfect high protein recipe that is also Sattvic.
      • You can use the same lentil balls to make Rasam or Mor Kuzhambu too.

      Variations

      This classic Tamil-style kuzhambu is made in different ways across Tamil Nadu. There is the Chettinad Paruppu Urundai Kuzhambu, in which they add a tsp of fennel seeds. And then there is Paruppu Urundai Mor kuzhambu. They add these lentil balls to Mor kuzhambu and cook it on low flame for just 5 mins. In many households, they also make lentil balls with channa dal and coconut. But, in this post, I will be sharing a very simple, fuss-free yet delicious recipe for this Kuzhambu.

      Urundai Kuzhambu without coconutย 

      In many families, they tend to add grated coconut either to the gravy or to the lentil balls for this Kuzhambu. But this recipe calls for adding no coconut. Instead of adding grated fresh coconut, we will be adding a rice flour slurry to thicken this kuzhambu.

      Why did my Paruppu Urundai break?

      Stirring the kuzhambu with a ladle after adding the lentil balls will make them break apart. To prevent this, leave the balls undisturbed once you add them to the simmering tamarind gravy. You will know that they are done cooking when they float to the surface.

      Substitutes for Sambar Powder

      If you do not have Sambar powder or do not want to add it to this Kuzhambu, you can use 1.5 tsp coriander powder and 1 tsp Chili powder in its place.

      ย 

      Urundai Kuzhambu- Method

      Making the Paruppu Urundai

      Soak the toor dal and drain the water from the toor dal. Add the chilies, hing and salt to the dal and grind to a thick paste adding about 1 tbsp water if required. Divide the ground paste into equal portions and shape them into balls.ย  Steam these Urundai in an idli steamer for about 10 mins. Remove from heat and keep aside.

      Making Urundai Kuzhambu

      Heat 2 tbsp of sesame oil in a pan. Add the ingredients for seasoning in the order given in the ingredients for tempering list.. Saute for about a min on moderate heat. Add tamarind extract, jaggery and salt and combine well. Simmer till the raw smell of tamarind goes. Takes about 10 mins. Now, add turmeric powder and sambhar powder. Mix well and let it simmer for 3 to 4 mins.When done, add the Paruppu Urundai to this tamarind mixture and cook closed on a low flame for about 6 to 8 mins.

      When the balls have cooked, make a slurry of the rice flour and water. Lower the flame and stir in the slurry into the Kuzhambu and mix well. You will see that the kuzhambu thickens. Switch off the flame. Garnish with finely chopped coriander leaves.

      Recipe Notes

      The time taken for the balls to be cooked completely is somewhere between 6 to 8 mins. You will know that they are done when they swell up slightly and float to the top. Overcooking the Urundai will make them hard and chewy. So, do not cook them for longer than mentioned here. Also, make sure to use a wide and big pan while making this dish. It is important not to crowd the pan with too many balls.

      paruppu urundai kuzhambu- South Indian lentil ball gravy served in a white blue bowl.

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

      Explore more Kuzhambu recipes

      • Vatha Kuzhambu with Manathakkali
      • kara kulambu, a tangy gravy with eggplants and moringa served in a rustic red bowl placed over a brown backdrop
        Kara Kulambu
      • South Indian Mor Kulambu served in a reddish bowl placed over a wooden platter. Curry leaves at the background.
        Mor Kulambu – Mor Kuzhambu
      • paruppu urundai kuzhambu- South Indian lentil ball gravy served in a white blue bowl.
        Paruppu Urundai Kuzhambu- Urundai Kuzhambu
      paruppu urundai kuzhambu- South Indian lentil ball gravy served in a white blue bowl.
      Print Recipe
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      Paruppu Urundai Kuzhambu

      South Indian style lentil balls cooked in a tangy gravy.
      Prep Time40 minutes mins
      Cook Time30 minutes mins
      Course: Main Course, Mains
      Cuisine: South Indian, South Indian Tambrahm

      Equipment

      • Steamer
      • Saute pan

      Ingredients

      For the lentil balls:

      • 1/2 c Toor dal
      • 2 c Water
      • 2 to 3 Dry red chillies
      • 1 tsp Salt or to taste
      • 2 tsp Sesame oil

      For the Kuzhambu

      • 3.5 c Tamarind extract made from 12 g Tamarind ( a small lemon sized)
      • 1 tsp Sambhar powder
      • 1/2 tsp Turmeric powder
      • 1 tbsp Jaggery a small bit
      • 1 tsp Salt or to taste

      For the Tempering:

      • 2 tbsp Sesame oil
      • 1 tsp Mustard seeds
      • 1 tsp Urad dal
      • 1 tsp Channa dal
      • 1/2 tsp Fenugreek
      • 1 Dry red chilli
      • 1 sprig Curry leaves a sprig

      For the rice flour slurry

      • 1 tbsp Rice flour
      • 3 tbsp Water

      For Garnish

      • 1 tbsp finely chopped coriander leaves

      Instructions

      To make the Paruppu Urundai ( Lentil balls)

      • Wash the toor dal well. Combine this with 2 c water and let it soak for 30 mins.
      • When soaked, drain the water from the toor dal.
      • Add the chilies, hing and salt to the dal and grind to a thick paste adding about 1 tbsp water if required.
      • Add finely chopped curry leaves to the ground paste. Mix well.
      • Make equal sized small balls out of the mixture and steam in an idli steamer for about 10 mins.
      • Remove from heat and keep aside.
      • Heat 2 tbsp of sesame oil in a pan.
      • Add the ingredients for seasoning in the order given in the ingredients for tempering list.
      • Saute for about a min on moderate heat.
      • Add tamarind extract, jaggery and salt and combine well.
      • Simmer ย till the raw smell of tamarind goes. Takes about 5 to 6 mins
      • Now, add turmeric powder and sambhar powder.
      • Continue to simmer for 3 to 4 mins.
      • Now, add the dal balls to this tamarind mixture and cook closed on a low flame for about 6 to 8 mins.
      • When the balls float to the top, it shows that they are cooked and ready.
      • Combine the rice flour and water to make a slurry.
      • Add this to the simmering Kuzhambu and mix well. Do not pause after adding the slurry because the rice flour tends to become lumpy in a trice.
      • When the kuzhambu thickens, switch off the flame and garnish with finely chopped coriander leaves.

      For Instant Pot & Air Fryer Recipes

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

      Disclaimer

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

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

      paruppu urundai kuzhambu- South Indian lentil ball gravy served in a white blue bowl.

      Filed Under: Indian Vegan Recipes, Kuzhambu Recipes, No Onion No Garlic Recipes, Sambar Kuzhambu And Kootu, South Indian Lunch Dishes, Vegan Recipes

      Tomato Kurma-Thakkali Kurma Recipe

      May 23, 2021 By anusha 7 Comments

      Tomato kurma, a south Indian curry served in a black bowl
       

      Step by step guide to make Thakkali Kurma, a Tamil style accompaniment for Idli, Dosas or hot steamed rice.Tomato Kurma or Thakkali Kurma is a south Indian style curry made with fresh tomatoes. This is a vegan and gluten-free dish that pairs well with Idli, Dosa and Aapam.

      Tomato kurma, a south Indian curry served in a black bowl

      What is Tomato Kurma?

      Kurma in India has many meanings. But it is mostly a medley of veggies or meat cooked in a sauce that has either dairy or nuts or coconut. In South India, Kurma is almost always synonymous with coconut. Most south Indian Kurma recipes call for adding fresh coconut. This tangy tomato kurma is a delightful concoction of ripe tomatoes and a fresh coconut and spice paste.

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      How to serve Thakkali kurma?

      This yummy curry tastes great with Idli, dosa and even chapatis. But I do not see why this will not work well with hot rice and some Papads by the side.

      I highly recommend trying this kurma with our soft no-ferment sponge dosas.ย 

      Tomato kurma, a south Indian curry served in a black bowl

      Thakkali Kurma- Method

      Grinding the coconut paste

      Place all grated coconut, poppy seeds, fennel seeds and green chili in a blender along with ยผ c water.

      Blend to a smooth paste. Set aside.

      Making the Tomato Kurma

      Heat oil in a pan. Add the cloves and cinammon and saute for 30 secs. Add the turmeric powder, salt and chili powder and mix well. Now, add the onions and ginger garlic paste and saute till light brown. Add the tomatoes next and saute till they become mushy. Add 1 c water and allow this to simmer for 4 to 5 mins on medium flame. When done, add the ground paste and mix. Add about ยฝ cup water and mix again.

      Cook on medium flame for about 5 mins. Garnish with coriander leaves.

      Recipe Notes

      The Kurma will be a lovely red if you choose ripe red tomatoes. You can also add Kashmiri chili powder in place of the regular chili powder for a vibrant red kurma.

      Explore More Kurma Recipes

      • Chettinad Peas Kurma Recipe | Easy Side Dish Recipes
      • carrot peas kurma
        Carrot Peas Kurma Recipe
      • Noolkol Kuruma
        Noolkol Kuruma Recipe
      • Vegetable Kuruma | No Coconut Recipe

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

      Tomato kurma, a south Indian curry served in a black bowl
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      South Indian Tomato Kurma

      Tomato Kurma; a tangy and lip smacking south Indian style curry made with ripe tomatoes
      Prep Time10 minutes mins
      Cook Time25 minutes mins
      Course: Accompaniment, Side Dish
      Cuisine: Indian, South Indian, Tamil
      Servings: 3

      Equipment

      • Blender
      • Saute pan

      Ingredients

      • 2.25 c finely chopped ripe tangy tomatoes
      • 1 c finely chopped onions
      • 2 cloves
      • 1/2 inch cinnamon stick
      • 1 tsp Ginger Garlic Paste
      • 1/4 tsp Ground turmeric
      • 1 tsp Ground paprika red chili powder
      • 2 tbsp Oil
      • 1.25 tsp Salt or to taste

      To grind into a fine paste:

      • 1/2 c Grated fresh coconut
      • 1/2 tsp fennel seeds
      • 1/2 tsp Poppy seeds or khus khus substitute with 1 tsp cashew if you cannot source this
      • 4 slit Green chilies

      Garnish:

      • 2 tbsp finely chopped coriander leaves

      Instructions

      Grinding coconut paste

      • Place all grated coconut, poppy seeds, fennel seeds and green chili in a blender along with 1/4 c water
      • Grind to a smooth paste and set aside.

      Making the Tomato Kurma

      • Heat oil in a pan.
      • Add the cloves and cinammon and saute for 30 secs.
      • Now, add the onions and ginger garlic paste and saute till light brown.
      • Add the turmeric powder, salt and chili powder and mix well.
      • Add the tomatoes next and saute till they become mushy.
      • Add 1 c water, mix well and allow this to simmer for 4 to 5 mins on medium flame, letting the tomatoes break down fully.
      • Add the ground paste and mix.
      • Add about 1/2 cup water to dilute the kurma .
      • Simmer on medium flame for about 5 mins.
      • Garnish with coriander leaves.

      For Instant Pot & Air Fryer Recipes

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

      Disclaimer

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

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

      Filed Under: Indian Vegan Recipes, Side Dish For Idli and Dosa, Vegan Recipes

      Vegan Berry Rose Lassi- Dairy Free Rose Lassi

      May 22, 2021 By anusha Leave a Comment

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

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

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

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

      [feast_advanced_jump_to]

      What is Lassi?

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

      Dairy-free and vegan lassi

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

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

      Ingredients

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

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

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

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

      vegan berry rose lassi served in a tall glass placed on a cotton towel

      Variations

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

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

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

      Making ahead, storage and shelf life

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

      Explore summer treats

      • cucumber gazpacho topped with cucumber slices and herbs served in a white bowl set against a white background
        Cucumber Gazpacho – Chilled Cucumber Soup
      • Mango Kiwi Smoothie. Vegan.
      • Cardamom Panna Cotta With Peach And Mango Gelee Recipe | Easy No Bake Dessert Recipes
      • Aam Panna With Jaggery – Kairi Panna

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

      vegan berry rose lassi served in a tall glass placed on a black table
      Print Recipe
      No ratings yet

      Vegan Berry Rose Lassi

      A delightful dairy-free yogurt drink made with berries and a subtle rose flavor.
      Prep Time7 minutes mins
      Course: Dessert, Drink
      Cuisine: Fusion, Indian

      Equipment

      • Blender

      Ingredients

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

      Instructions

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

      For Instant Pot & Air Fryer Recipes

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

      Disclaimer

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

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

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

      Filed Under: Lassi Recipes, Summer Recipes, Vegan Recipes

      Jeeraga Rasam- Cumin Rasam

      May 21, 2021 By anusha Leave a Comment

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

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

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

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      What is Rasam?

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

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

      Jeeraga Rasam without Dal and tomatoes

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

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

      Recipe Notes

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

      Variations

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

      Serving Suggestions 

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

      Cumin Rasam- Method

      Making the spice powder

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

      Making Jeeraga Rasam

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


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

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

      Explore More Rasam Recipes

      • Pudina Rasam Recipe With Step By Step Pictures
      • Vendhaya Rasam
        Vendhaya Rasam- Rasam Flavored With Fenugreek
      • Onion rasam served in a stainless steel handled container placed on a wooden board
        Onion Rasam | Vengaya Rasam Recipe
      • Pineapple rasam served in a white bowl placed on a wooden board
        Pineapple Rasam- No Garlic Rasam

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

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

      Ingredients

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

      For The Rasam

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

      For The Tempering

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

      Instructions

      Making the spice powder

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

      Making Jeeraga Rasam

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

      For Instant Pot & Air Fryer Recipes

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

      Disclaimer

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

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

      Filed Under: No Onion No Garlic Recipes, Rasam Recipes, South Indian Lunch Dishes

      Easy Vegan Dinner Rolls

      May 20, 2021 By anusha Leave a Comment

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

      vegan dinner rolls stacked on a cooling rack

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

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      Ingredients

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

      Vegan dinner rolls without butterย 

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

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

      Recipe Notes

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

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

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

      Prep Work, Shelf life and Storage

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

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

      Method

      Proofing the yeast

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

      Proofing yeast for vegan dinner rolls

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

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

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

      Kneading the dough

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

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

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

      Proofing the dough- 1st rise

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

      Shaping the dough

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

      Second rise

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

      Baking the rolls

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

      vegan dinner rolls fresh from the oven

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

      Explore more bread baking

      • Hokkaido Milk Bread Recipe | Yeast 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.
        Pull Apart Rolls- Air Fryer & Oven
      • Coconut Rolls Recipe | Yeast Bread Recipes
      • Cheesy Garlic Herb Pull Apart Bread
        Cheesy Garlic Herb Pull Apart Bread Recipe

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

      vegan dinner rolls stacked on a cooling rack
      Print Recipe
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      Easy Vegan Dinner Rolls

      These soft and fluffy dinner rolls are so good that you just can't stop with one!
      Prep Time20 minutes mins
      Cook Time25 minutes mins
      Rising Time40 minutes mins
      Course: Breads, Mains
      Cuisine: American, International
      Servings: 24 rolls

      Equipment

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

      Ingredients

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

      Instructions

      Proofing the yeast

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

      Mixing in the flour

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

      Kneading the dough

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

      Proofing the dough- 1st rise

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

      Shaping the dough

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

      Second rise

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

      Baking the rolls

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

      For Instant Pot & Air Fryer Recipes

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

      Disclaimer

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

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

      Filed Under: Bread Baking, Vegan Recipes

      Jodhpuri Aloo – Rajastani Baby Potato Curry

      May 19, 2021 By anusha 11 Comments

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

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

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

      What is Jodhpuri Aloo?

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

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      Recipe Notes

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

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

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

      Making Ahead and Meal Planning

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

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

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

      Method

      Pressure cooking baby potatoes

      jodhpuri aloo step by step (3)
      jodhpuri aloo step by step (4)

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

      Making Jodhpuri Aloo

      jodhpuri aloo step by step (6)
      jodhpuri aloo step by step (7)
      jodhpuri aloo step by step (8)
      jodhpuri aloo step by step (9)
      jodhpuri aloo step by step (10)
      jodhpuri aloo step by step (11)
      jodhpuri aloo step by step (13)
      jodhpuri aloo step by step (15)
      jodhpuri aloo step by step (1)
      jodhpuri aloo step by step (2)

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

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

      When done, garnish with finely chopped cilantro.

      Jodhpuri aloo served in a blue casserole bowl placed over a silver plate, Baby potatoes at the background have been scattered

      Serve Jodhpuri Aloo with rice and Dal.

      Explore More Potato Recipes

      • Baby Potato Fry Recipe| Easy Poriyal And Thoran Recipes
      • Potato Podi Curry Recipe | Easy Side Dishes
      • dum aloo
        Kashmiri Dum Aloo Recipe
      • Potato Stew Recipe | Easy Side Dish Recipes

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

      ย 

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

      Jodhpuri Aloo is Rajastani style baby potatoes tossed together in whole spices and spice powders. Vegan. Gluten-free. Sattvic.
      Prep Time5 minutes mins
      Cook Time25 minutes mins
      Course: Main Course, Vegetables
      Cuisine: North Indian, Rajasthani
      Servings: 3

      Equipment

      • Pressure cooker

      Ingredients

      For Pressure Cooking Baby Potatoes

      • 300 g Baby Potatoes
      • 2 c Water
      • 2 tsp Salt

      For Jodhpuri Aloo

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

      Garnish

      • 1 tbsp Finely chopped cilantro

      Instructions

      Pressure cooking baby potatoes

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

      Making Jodhpuri Aloo

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

      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!

      Filed Under: Indian Vegan Recipes, No Onion No Garlic Recipes, Rajasthani Recipes, Side Dish For Chapati , Naan & Poori, Vegan Recipes

      Vegan Thai Yellow Curry

      May 18, 2021 By anusha Leave a Comment

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

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

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

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

      [feast_advanced_jump_to]

      Thai yellow curry without yellow curry paste

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

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

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

      Ingredients & Substitutes

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

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

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

      Making ahead, Shelf life, Storage and Prep work

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

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

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

      Serving suggestions for Thai Yellow Curry

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

      Thai Yellow Curry- Method

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

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

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      vegan thai yellow curry step by step (7)

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

      vegan thai yellow curry step by step (8)
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      At this stage, add the coconut milk. Combine well and add the turmeric.

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

      Sprinkle the ground pepper and mix well.

      vegan thai yellow curry step by step (16)
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      Toss in the torn lime leaves and basil leaves next. Cover and let sit for 5 mins. Serve hot with rice or fried rice.

      Explore More Asian Recipes

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        Squash Soup With Asian Flavors
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        Singapore Noodles Recipe
      • spicy rice noodles with tofu
        Spicy Rice Noodles With Tofu
      • one pot vegetable ramen
        One Pot Vegetable Ramen With Peanut Butter Sauce

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

      vegan thai yellow curry served in a pan with a wooden ladle
      Print Recipe
      5 from 2 votes

      Vegan Thai Yellow Curry

      A flavor-packed curry with chock full of veggies that tastes great with some fried rice or steamed jasmine rice.
      Prep Time10 minutes mins
      Cook Time15 minutes mins
      Course: Main Course, Mains
      Cuisine: Asian, Thai
      Servings: 4

      Ingredients

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

      Instructions

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

      For Instant Pot & Air Fryer Recipes

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

      Disclaimer

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

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

      Filed Under: Easy Asian Recipes, Vegan Recipes

      Baingan Bharta- Smoky Mashed Eggplant

      May 17, 2021 By anusha Leave a Comment

      baingan bartha served on a black plate

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

      baingan bartha served on a black plate

      What is Baingan Bartha?

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

      [feast_advanced_jump_to]

      Eggplants for Baingan Bartha

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

      How to roast eggplants for Bartha in the oven?

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

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

      How to roast eggplants for Bartha in the Air fryer?

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

      Recipe Notes

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

      Method

      Roasting the Baingan on flame

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

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

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      Mashing the eggplants

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

      Making Baingan Barta

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

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

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

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

      Mix well and serve hot.ย 

      Baingan bartha served in an Indian Karahi placed on a burlap mat.

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

      Explore more eggplant recipes

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      baingan bartha served on a black plate
      Print Recipe
      No ratings yet

      Baingan Bartha

      Indian style smoky mashed eggplant curry. Vegan. Gluten-free.
      Prep Time20 minutes mins
      Cook Time45 minutes mins
      Course: Mains
      Cuisine: North Indian
      Servings: 3

      Equipment

      • Frying Pan

      Ingredients

      For roasting the eggplant

      • 400 g Big round eggplants
      • 4 cloves Garlic
      • 2 tsp Oil

      For Baingan Bartha

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

      Instructions

      Roasting the eggplants

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

      Making baingan bartha

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

      For Instant Pot & Air Fryer Recipes

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

      Disclaimer

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

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

      Baingan bartha served in an Indian Karahi placed on a burlap mat.

      Filed Under: Indian Vegan Recipes, Recipes with Indian Vegetables, Side Dish For Chapati , Naan & Poori, Vegan Recipes

      Pineapple Rasam- No Garlic Rasam

      May 16, 2021 By anusha Leave a Comment

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

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

      Come join us on Pinterest to find delicious pins.

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

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

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

      [feast_advanced_jump_to]

      Pineapple Rasam- Annasi Rasam

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

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

      What pineapples to use?

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

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

      Tinned or canned pineapples do not work for pineapple Rasam.

      Meal Planning, Shelf life and Storage

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

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

      Variations

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

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

      Vegan and Gluten Free Pineapple Rasam Recipe

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

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

      Quick Pineapple Rasam

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

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

      Method

      Making the tamarind extract

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

      Cooking the toor dal

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

      Making the spice powder

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

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

      Immediately, remove and transfer to a blender.

      Let cool and grind to a powder.

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      Making the pineapple juice

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

      Making pineapple rasam

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

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

      Garnish

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

      A ladle full of pineapple rasam held over a bowl of rasam

      South Indian Rasam Recipes

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

      • Mor Rasam
      • Basic Rasam Recipe| Rasam Recipes

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

      Pineapple rasam served in a white bowl placed on a wooden board
      Print Recipe
      No ratings yet

      Pineapple Rasam

      A flavorful South Indian broth made with fresh pineapple and spices.
      Prep Time20 minutes mins
      Cook Time30 minutes mins
      Soaking time10 minutes mins
      Course: Appetizer, Main Course
      Cuisine: South Indian, South Indian Tambrahm
      Servings: 6

      Equipment

      • Pressure cooker
      • Frying Pan

      Ingredients

      For the pineapple juice

      • 150 g Pineapple chunks
      • 1 c Water

      For the tamarind extract

      • 10 g tamarind
      • 1/2 c hot water

      For the rasam

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

      To Roast And Grind

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

      To Temper

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

      For Garnish

      • 2 tbsp finely chopped Coriander leaves

      Instructions

      Making the tamarind extract

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

      Cooking the toor dal

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

      Making the spice powder

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

      Making pineapple rasam

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

      Garnishing

      • Mix well and garnish with coriander leaves.
      • Let sit for 1 hour before serving.
        A ladle full of pineapple rasam held over a bowl of rasam

      For Instant Pot & Air Fryer Recipes

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

      Disclaimer

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

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

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

      Filed Under: Rasam Recipes, South Indian Lunch Dishes, TamBrahm Recipes, Tamil Nadu Recipes

      Avocado Paratha Recipe

      May 15, 2021 By anusha 1 Comment

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

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

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

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

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

      [feast_advanced_jump_to]

      Ingredients

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

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

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

      Vegan Avocado Paratha

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

      Making ahead, Shelf life and storage

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

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

      Variations

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

      Recipe Notes

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

      Serving Suggestions

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

      Method

      Kneading the dough

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

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

      Making the Parathas

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

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

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

      More Paratha Recipes

      • methi thepla,an Indian flatbread stacked and served with buttermilk and pickles
        Methi Thepla- Soft Thepla Recipe
      • Sattu Paratha Step By Step
        Sattu Paratha Recipe With Step by Step Pictures
      • coriander paratha
        Coriander Paratha Recipe| Hara Dhania Ke Parathe
      • spring onion paratha
        Spring Onion Paratha | Hara Pyaz Paratha

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

      Whole wheat flatbreads with the goodness of avocados.
      Prep Time30 minutes mins
      Cook Time20 minutes mins
      Resting time5 minutes mins
      Course: Main Course, Sides
      Cuisine: Fusion, Indian
      Servings: 10 Parathas

      Equipment

      • Stand mixer ( optional)
      • Mixing bowl
      • Turner
      • Griddle

      Ingredients

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

      Instructions

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

      For Instant Pot & Air Fryer Recipes

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

      Disclaimer

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

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

      Filed Under: Breakfast And Dinner Recipes, Flatbreads, No Onion No Garlic Recipes, Weeknight Dinner Ideas

      Fruit Custard | Fruit Salad Custard

      May 14, 2021 By anusha Leave a Comment

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

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

      Follow us onย Pinterestย for delicious pins. Join ourย Facebook groupย for moreย Instant Potย andย Air Fryerย Recipes.

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

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      What is custard powder?

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

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

      What is custard then?

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

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

      Eggless custard

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

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

      FAQs

      How to fix lumpy custard?

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

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

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

      What fruits to add to custard?

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

      Why did my custard turn bitter?

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

      Can you eat this during Vrat or fasting?

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

      How to make custard with fruits?

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

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

      Can we make fruit custard without sugar?

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

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

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

      Making ahead, shelf life and storage

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

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

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

      How to make fruit custard without custard powder?

      Boiling the milk

      fruit custard without custard powder (20)
      fruit custard without custard powder (21)

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

      Making the slurry

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

      Cooking the custard

      fruit custard without custard powder (24)
      fruit custard without custard powder (25)
      fruit custard without custard powder (26)
      fruit custard without custard powder (27)
      fruit custard without custard powder (28)
      fruit custard without custard powder (29)
      fruit custard without custard powder (30)
      fruit custard without custard powder (4)

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

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

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

      Adding sugar

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

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

      Adding the fruitsย 

      fruit custard without custard powder (6)
      fruit custard without custard powder (8)
      fruit custard without custard powder (9)

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

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

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

      Fruity dessert inspiration

      • strawberry millet parfait
        Strawberry Millet Parfait Recipe
      • rainbow fruit salad
        Rainbow Fruit Salad For Navratri
      • Filipino Fruit Salad Recipe | Easy Dessert Recipes
      • berry swirl chia pudding with granola
        Berry Swirl Chia Pudding With Granola

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

      Variations

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

      Serving suggestions

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

      fruit custard without custard powder served in glasses placed on a wooden plate
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      4 from 2 votes

      Eggless Fruit Custard Without Custard Powder

      Fruit custard without eggs and store-bought custard powder. No food color added recipe.
      Prep Time20 minutes mins
      Cook Time5 minutes mins
      Cooling Time6 hours hrs
      Course: Dessert
      Cuisine: Indian, International
      Servings: 6

      Equipment

      • Whisk
      • Pan
      • Bowl

      Ingredients

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

      Instructions

      Boiling the milk

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

      Making the slurry

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

      Making the custard

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

      For Instant Pot & Air Fryer Recipes

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

      Disclaimer

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

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

      Filed Under: Desserts And Sweets, Gluten Free Recipes, No Bake Desserts

      Jeera Rice Recipe- Easy Cumin Rice

      May 13, 2021 By anusha 6 Comments

      easy open pan jeera rice served in a bowl placed on a white cotton cloth

      HOW TO MAKE JEERA RICE?

      Jeera rice- An easy rice recipe using Cumin and long grain rice.
       
      jeera rice served in a brown bowl and placed in a platter with rajma masala and boondi raita

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

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

       

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

      Recipe Notes

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

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

      easy open pan jeera rice served in a bowl placed on a white cotton cloth

       

      Serving suggestions

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

      More recipes featuring rice

       
      • easy South Indian style tamarind rice served in a bowl placed over a wooden chopping board
        Puliyodharai Recipe | Tamarind Rice
      • Instant Pot Bisi Bele Bath served in a wooden bowl with garnishing of curry leaves and cashews. The bowl is placed over an antique platter and is surrounded by bowls of raita and fried okra.
        Instant Pot Bisi Bele Bath- Easy Bisi Bele Bath
      • Easy Yellow Turmeric Fried Rice
      • andhra style puliogare presented in a triangular bowl alongside roasted baby potatoes and yogurt sauce
        Andhra Puliohara Recipe| South Indian Variety Rice Recipes
      jeera rice served in a brown bowl and placed in a platter with rajma masala and boondi raita
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      Jeera Rice

      Jeera rice is an Indian staple rice dish. Made with long grained rice and spices, this makes for a great side to almost all curries and Dal.
      Prep Time20 minutes mins
      Cook Time10 minutes mins
      Standing time5 minutes mins
      Course: Mains
      Cuisine: Indian, North Indian
      Servings: 2

      Equipment

      • Heavy bottomed pan

      Ingredients

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

      Instructions

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

      For Instant Pot & Air Fryer Recipes

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

      Disclaimer

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

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

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

      Filed Under: No Onion No Garlic Recipes, Rice Recipes

      Raw Vegan Gazpacho – Vegan Tomato Gazpacho

      May 12, 2021 By anusha Leave a Comment

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

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

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

      [feast_advanced_jump_to]

      What is Gazpacho?

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

      Raw Vegan & Gluten-free Gazpacho

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

      Ingredients

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

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

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

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

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

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

      Making ahead, Shelf life & Storage

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

      Shelf life and storage

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

      Tomato Gazpacho- Method

      Macerating

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

      Blending

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

      IMG_20210314_111442-01
      IMG_20210314_112817-01
      IMG_20210314_113014-01

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

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

      More Tomato Recipes

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

      • South Indian thakkali thokku- a tangy tomato relish in a glass jar with cherry tomatoes, garlic and curry leaves all presented in a rustic platter
        Tomato Thokku – Instant Pot& Stovetop
      • Creamy Tomato Soup Recipe| Easy Soup Recipes
      • Cherry Tomato Frittata Recipe| Breakfast Recipes
      • Quick Tomato Dosa Recipe| Dosa Recipes

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

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

      Easy raw vegan gazpacho with tomatoes and sweet peppers.
      Prep Time35 minutes mins
      Course: entree, Mains, soups
      Cuisine: Mediterranean, Spanish
      Servings: 4

      Equipment

      • Blender

      Ingredients

      To Macerate

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

      Other aromatics

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

      Garnish

      • 3 tbsp Crushed tortilla chips

      Instructions

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

      For Instant Pot & Air Fryer Recipes

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

      Disclaimer

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

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

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

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

      Filed Under: Soup Recipes, Summer Recipes, Vegan Recipes

      Ragi Chapati | Finger Millet Roti

      May 11, 2021 By anusha 3 Comments

      Ragi chapati with purple cabbage stacked and served with baingan bartha

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

      Ragi chapati with purple cabbage stacked and served with baingan bartha

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

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

       

      [feast_advanced_jump_to]

      Ingredients

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

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

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

      Veggies that can be added in Ragi Wheat Chapati

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

      Recipe Notes

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

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

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

      Meal Planning and Prep Work

      Meal Planning

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

      Prep Work

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

      ragi and wheat chapati with purple cabbage stacked and served on a black plate

      Ragi Wheat Chapati – Method

      Kneading the dough

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

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

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

       

      IMG_20210322_121244
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      IMG_20210322_121608
      IMG_20210322_121959

      Making the chapatis

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

      IMG_20210322_131111
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      Cooking Ragi Chapati

      IMG_20210322_131216
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      IMG_20210322_132003
      IMG_20210322_132347

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

      ragi wheat chapati with purple cabbage

      More Millet Recipes

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

      • Millet Flakes Granola Bars Recipe
      • Ragi chapati with purple cabbage stacked and served with baingan bartha
        Ragi Chapati | Finger Millet Roti
      • Little millet curd rice served in a black bowl set against a blue backdrop
        Samai Thayir Sadam | Little Millet Curd Rice
      • thinai nellikai sadam
        Thinai Arisi Nellikai Sadam Recipe- Foxtail Millet Gooseberry Rice

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

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      Ragi chapati with purple cabbage stacked and served with baingan bartha
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      Ragi Chapati Recipe

      Chapatis with whole wheat flour and finger millet flour.
      Prep Time10 minutes mins
      Cook Time30 minutes mins
      Course: Accomapaniment, Sides
      Cuisine: Indian, North Indian
      Servings: 10 chapatis
      Author: Anusha Praveen

      Ingredients

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

      For rolling the Chapatis

      • 3 tbsp Whole wheat flour for dusting

      For cooking the Chapatis

      • 1 tsp Oil to cook for each paratha

      Instructions

      Kneading the dough

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

      Rolling the chapati

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

      Cooking Ragi Chapati

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

      Notes

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

      For Instant Pot & Air Fryer Recipes

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

      Disclaimer

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

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

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      Filed Under: Flatbreads, Lunch Box Recipes, Millet Recipes for a healthier lifestyle, Vegan Recipes

      Easy Overnight Oats 4 ways

      April 23, 2021 By anusha Leave a Comment

      overnight oats 4 ways in a frame

      How to make overnight oats 4 ways?

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

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

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

      overnight oats 4 ways in a frame

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      What is overnight oats?

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

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

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

      What oats to use?

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

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

      Basic Overnight Oats Recipe

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

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

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

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

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

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

      Liquids that you can use in overnight oats

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

      Flavor combinations 

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

      Nut butters 

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

      Sweeteners

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

      Nuts and seeds

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

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

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

      Fruits

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

      how to make overnight oats in a jar? graphic representation

      Can I reheat overnight oats?

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

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

      Heating overnight oats is very simple too.

      How to reheat overnight oats?

      Microwave method

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

      Stove Top Method

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

      Instant Pot Method

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

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

      Pin for later

      How to store overnight oats?

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

      Shelf life of overnight oats

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

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

      Mango Overnight Oats
      Flavorful overnight oats with the goodness of vegan yogurt, mangoes and pomegranate
      Check out this recipe
      vegan mango overnight oats topped with pomegranate pearls and mangoes
      Kesar Badam Overnight Oats
      Saffron and cardamom flavored overnight oats with the crunch of almonds and walnuts.
      Check out this recipe
      kesar badam overnight oats
      Vegan Chocolate Overnight Oats
      This ridiculously easy overnight oats with chocolate will have you craving for breakfast all day.
      Check out this recipe
      Mixed Berry Overnight Oats
      Simple but flavor packed overnight oats with the goodness of berries and yogurt.
      Check out this recipe
      mixed berry overnight oats topped with berries and served in a white bowl

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

      4 ways to make overnight oats

      Filed Under: Recipe Roundups

      Kesar Badam Overnight Oats | Saffron flavored Overnight Oatmeal

      April 23, 2021 By anusha 2 Comments

      kesar badam overnight oats

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

      kesar badam overnight oats

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      Ingredients

      kesar badam overnight oats- ingredients

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

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

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

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

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

      Benefits of Saffron

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

      Meal Planning and Prep Work

      Meal Planning

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

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

      Prep Work

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

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

      Kesar Badam Overnight Oats- Method

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

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

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      kesar badam overnight oats
      Print Recipe
      5 from 1 vote

      Kesar Badam Overnight Oats

      Saffron and cardamom flavored overnight oats with the crunch of almonds and walnuts.
      Prep Time20 minutes mins
      Cook Time2 minutes mins
      Chilling Time6 hours hrs
      Course: Breakfast
      Cuisine: Fusion, International
      Servings: 3 jars

      Equipment

      • Mixing bowl
      • Sauce Pan

      Ingredients

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

      Instructions

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

      For Instant Pot & Air Fryer Recipes

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

      Disclaimer

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

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

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        Chocolate Almond Chia Granola Recipe

      Filed Under: Breakfast And Dinner Recipes, Overnight Oats Recipes, Vegan Recipes

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      Hi! I m Anusha. A very warm welcome to my blog Tomato Blues. I m an advocate by profession and chose to become a food blogger later. I live in Singapore with my husband and daughter. Tomato Blues โ€“ About The Author

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