Tomato Blues logo

Home » Recipe Index

Recipe Index

Instant Pot Veg Pulao – Easy Vegetable Pulao

By 2 Comments

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

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
Cook Time5 minutes
Pressure Release Time18 minutes
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!

    Chinese Cucumber Salad- Smashed Cucumber Salad

    By 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. 

    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.

    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. 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. 

    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 well.

    Serve immediately.

    Explore More Salad Recipes

    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 10 minutes
    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!

    Rava Dosa -Instant Onion Rava Dosa

    By 8 Comments

    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. 

    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. 

    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? 

    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. 

    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. 

    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. 

    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. 

    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. 

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

    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. 

    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. 

    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 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

    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

     

    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
    Cook Time3 minutes
    Standing Time30 minutes
    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!

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

    By 1 Comment

     
    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. 

    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 these 

    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. 

    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. 

    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. 

    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. 

    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?

    Explore more Instant Pot recipes

    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
    Cook Time2 minutes
    NPR time5 minutes
    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!

    Wheat Kulcha- Wheat Kulcha Without Yeast

    By 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. 

    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. 

    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.

    Variations 

    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. 

    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. 
    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. 

    When done, brush with butter and serve hot.

    whole wheat kulcha served on a wooden platter

    Explore more flatbread recipes

    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
    Cook Time2 minutes
    Resting Time1 hour
    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. 
    • 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!

    Barley Dosa -How to make Barley Dosai?

    By 8 Comments

    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. 

    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. 
    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

    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 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.

     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

    Accompaniments 

    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

    Barley Dosa

    South Indian style crepes made with whole barley grains and urad dal
    Prep Time5 hours
    Cook Time2 minutes
    Fermenting time6 hours
    Total Time11 hours 2 minutes
    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.

    Rasam Powder- How to make Rasam Podi at home?

    By 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.  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 life 

    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.

    Grinding 

    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

    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

    Rasam Powder

    South Indian aromatic spice blend for making Rasam
    Prep Time10 minutes
    Cook Time30 minutes
    CoolingTime20 minutes
    Total Time1 hour
    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. 

    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- has protein.

    That is it. Pretty much sums up why you should have Rasam on a daily basis. 🙂

     

     

    Rava Idli Recipe – MTR Style Rava Idli

    By 4 Comments

    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. 

     

    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.

    Ingredients 

    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. 

    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. 

    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. 

    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. 
    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 Mix 

    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. 

    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

    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.  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. 

    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. 

    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
    Cook Time15 minutes
    Cooling Time15 minutes
    Total Time1 hour
    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. 
    • 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. 
    • 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!
     
     
     

    Kiwi Cucumber Lemonade Recipe| Summer Drink Recipes

    By 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.

    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 I’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

    Print Recipe
    No ratings yet

    Kiwi Cucumber Lemonade

    Kiwi in a lemonade? Yes! This refreshing non alcoholic is a sure party pleaser during summers.
    Prep Time10 minutes
    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.  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!

    Easy Yellow Turmeric Fried Rice

    By Leave a Comment

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

    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. 

    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. 

    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

    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

    Turmeric Basil Fried Rice

    A quick and simple fried rice with just 5 ingredients. GF. Soy free.
    Prep Time5 minutes
    Cook Time5 minutes
    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!

    Zunka with capsicum

    By 3 Comments

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

    capsicum zunka served in a orange ceramic casserole with parathas

    [feast_advanced_jump_to]
     

    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 sauté 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

    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
    Print Recipe
    No ratings yet

    Capsicum Zunka

    This easy bell pepper and chickpea flour curry is amazing with hot Rotis or rice. Naturally vegan recipe.
    Prep Time10 minutes
    Cook Time25 minutes
    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.

    Instant Pot Rajma – Kidney Beans Curry

    By 4 Comments

    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 on Pinterest for delicious pins.

    Rajma made in instant pot served in a brown wooden bowl

     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.

    [feast_advanced_jump_to]

    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. 

    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. 

    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. 

    When you use canned kidney beans to make this recipe, pressure cook on high for 7 mins and then do a natural pressure release. 

    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 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 ¼ 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 the  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 ¼ 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

    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
    Cook Time15 minutes
    NPR Time25 minutes
    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!

    Paruppu Urundai Kuzhambu- Urundai Kuzhambu

    By 8 Comments

    Paruppu Urundai Kuzhambu is a South Indian delicacy where lentil balls are cooked in a tangy gravy. 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. 

    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.
    [feast_advanced_jump_to]

    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 coconut 

    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.

     

    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.  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

    paruppu urundai kuzhambu- South Indian lentil ball gravy served in a white blue bowl.
    Print Recipe
    No ratings yet

    Paruppu Urundai Kuzhambu

    South Indian style lentil balls cooked in a tangy gravy.
    Prep Time40 minutes
    Cook Time30 minutes
    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  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.

    Tomato Kurma-Thakkali Kurma Recipe

    By 7 Comments

     

    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.

    [feast_advanced_jump_to]

    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. 

    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 ¼ 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 ½ 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

    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
    Print Recipe
    No ratings yet

    South Indian Tomato Kurma

    Tomato Kurma; a tangy and lip smacking south Indian style curry made with ripe tomatoes
    Prep Time10 minutes
    Cook Time25 minutes
    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!

    Vegan Berry Rose Lassi- Dairy Free Rose Lassi

    By Leave a Comment

    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. 

    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

    Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on Pinterest for delicious content. Tried our Vegan Berry Rose Lassi? 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.

    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
    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

    Jeeraga Rasam- Cumin Rasam

    By Leave a Comment

    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. 

    [feast_advanced_jump_to]

    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

    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
    Print Recipe
    No ratings yet

    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!

    Easy Vegan Dinner Rolls

    By 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. 

    [feast_advanced_jump_to]

    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 butter 

    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. 

    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

    Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on Pinterest for delicious content. Tried our Vegan Dinner Rolls? 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.

    vegan dinner rolls stacked on a cooling rack
    Print Recipe
    No ratings yet

    Easy Vegan Dinner Rolls

    These soft and fluffy dinner rolls are so good that you just can't stop with one!
    Prep Time20 minutes
    Cook Time25 minutes
    Rising Time40 minutes
    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!

    Jodhpuri Aloo – Rajastani Baby Potato Curry

    By 11 Comments

    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.

    [feast_advanced_jump_to]

    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. 

    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

    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 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

    Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on Pinterest for delicious content. Tried our Jodhpuri Aloo? 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.

     

    Jodhpuri aloo served in a blue casserole bowl placed over a silver plate
    Print Recipe
    No ratings yet

    Jodhpuri Aloo

    Jodhpuri Aloo is Rajastani style baby potatoes tossed together in whole spices and spice powders. Vegan. Gluten-free. Sattvic.
    Prep Time5 minutes
    Cook Time25 minutes
    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!

    Vegan Thai Yellow Curry

    By Leave a Comment

    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. 

    [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. 

    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. 

    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. 

    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.

    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.

    Explore More Asian Recipes

    Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on Pinterest for delicious content. Tried our Vegan Thai Yellow Curry? 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.

    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
    Cook Time15 minutes
    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!

    Baingan Bharta- Smoky Mashed Eggplant

    By Leave a Comment

    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. 

    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.

    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

    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. 

    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

    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
    Cook Time45 minutes
    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.

    Pineapple Rasam- No Garlic Rasam

    By Leave a Comment

    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. 

    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. 

    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.

    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. 

    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.

    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
    Cook Time30 minutes
    Soaking time10 minutes
    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.

    Avocado Paratha Recipe

    By 1 Comment

    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 amazing 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. 

    [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. 

    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. 

    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.  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. 

    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

    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.

    Making the Parathas

    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

    Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on Pinterest for delicious content. Tried our Avocado paratha? 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.

    avocado parathas served on a black plate with yogurt and millet in a bowl by the side.
    Print Recipe
    No ratings yet

    Avocado Paratha

    Whole wheat flatbreads with the goodness of avocados.
    Prep Time30 minutes
    Cook Time20 minutes
    Resting time5 minutes
    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!

    Fruit Custard | Fruit Salad Custard

    By Leave a Comment

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

    fruit custard without custard powder served in glasses placed on a wooden plate

    [feast_advanced_jump_to]

    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. 

    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

    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

    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. 

    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. 

    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 fruits 

    When the mixture has cooled down completely, add the chopped fruits and mix gently, taking care not to mash or break the fruits. 

    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

    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
    Print Recipe
    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
    Cook Time5 minutes
    Cooling Time6 hours
    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!

    Jeera Rice Recipe- Easy Cumin Rice

    By 6 Comments

    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

     
    jeera rice served in a brown bowl and placed in a platter with rajma masala and boondi raita
    Print Recipe
    No ratings yet

    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
    Cook Time10 minutes
    Standing time5 minutes
    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.

    Raw Vegan Gazpacho – Vegan Tomato Gazpacho

    By Leave a Comment

    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. 

    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.

    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
    Print Recipe
    No ratings yet

    Raw Vegan Gazpacho

    Easy raw vegan gazpacho with tomatoes and sweet peppers.
    Prep Time35 minutes
    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

    Ragi Chapati | Finger Millet Roti

    By 3 Comments

    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.

     

    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.

    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.

    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.

    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.

    Pin Image To Save This Recipe 

    Ragi chapati pin image

    Ragi chapati with purple cabbage stacked and served with baingan bartha
    Print Recipe
    No ratings yet

    Ragi Chapati Recipe

    Chapatis with whole wheat flour and finger millet flour.
    Prep Time10 minutes
    Cook Time30 minutes
    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!

     

     

     
     
     

    Easy Overnight Oats 4 ways

    By Leave a Comment

    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. 

    • 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

    [feast_advanced_jump_to]

    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

    Kesar Badam Overnight Oats | Saffron flavored Overnight Oatmeal

    By 2 Comments

    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

    [feast_advanced_jump_to]

    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.

     

    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
    Cook Time2 minutes
    Chilling Time6 hours
    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!

    More recipes with nuts

    Mixed Berry Overnight Oats

    By Leave a Comment

    What is better than a jar of mushy overnight oats? Some overnight oats with mixed berries. This mixed berry overnight oats is a delightful way to start the day, especially on a hot day.

    mixed berry overnight oats topped with berries and served in a white bowl

    [feast_advanced_jump_to]

    Ingredients

    Rolled oats– These are not only great in terms of texture but also from a nutrition perspective. Steel cut oats is simply not the right variety to make overnight oats. And quick cooking or instant overnight oats is stripped bare of almost all nutrition. Old-fashioned rolled oats is not only rich in nutrients but also has a chewy texture. When this is mixed with yogurt or milk and is soaked overnight, it becomes a delectable mushy mass. 

    Berries– I have used a combination of blueberries and strawberries in this recipe. You can also use raspberries, blackberries or even mulberries in this recipe.

    Yogurt- For some reason, everyone at home loves berries mixed with yogurt. In fact, that is how I introduced overnight oats to my family. For some people who are used to eating piping hot breakfasts like Idlis and Moong Bean Dosas, the idea of eating a no-cook chilled breakfast can take some time to get used to. What is the best way to do this? Incorporate their favorite snack- berry yogurt into a basic overnight oats recipe. And you have a winner!

    Chia seeds– For the uninitiated, chia is a rich source of protein and Omega-3. This makes them a fantastic breakfast option. While we love eating chia puddings, I am always looking for other ways to incorporate chia into our diet. Overnight oats and chia work well together. 

    Maple syrup- Because I used regular homemade yogurt and frozen berries, I added some maple syrup to sweeten this recipe. You can always skip this if you want a no-added-sugar overnight oats recipe.

    Frozen Berries for Overnight Oats

    I have used fresh berries to make this easy overnight oats. If you are not able to source them fresh, use frozen berries. Frozen berries and fresh berries work equally well here. I just do not enjoy frozen berries as a topping because they are too cold for my taste. But if you enjoy a cold treat for breakfast, use frozen berries as topping too.

    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

    In terms of prep work, this recipe literally calls for just pulling out stuff from the pantry. It literally comes together in less than 10 mins.

    Method

    Macerating the berries

    Add the chopped strawberries and blueberries to a mixing bowl.
    Sprinkle the sugar and add the lemon juice to this.
    Gently smash the berries with a fork.
    Mix well.
    Let it sit for 20 mins.
    This process is called maceration.

    Making mixed berry overnight oats

    Combine the yogurt, chia, vanilla and milk in a bowl.
    Now, add the oats and macerated berries.
    Stir well to combine.
    Transfer to a clean glass jar.
    Let it sit in the fridge overnight.
    Garnish with berries before serving.
    Enjoy it as a chilled breakfast.

    mixed berry overnight oats

    More Berry Recipes

    Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on Pinterest for delicious content. Tried our Mixed Berry 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.

    mixed berry overnight oats topped with berries and served in a white bowl
    Print Recipe
    No ratings yet

    Mixed Berry Overnight Oats

    Simple but flavor packed overnight oats with the goodness of berries and yogurt.
    Prep Time20 minutes
    Chilling Time6 hours
    Course: Breakfast
    Cuisine: American, International
    Servings: 3 jars

    Equipment

    • Mixing bowl

    Ingredients

    • 3/4 c Rolled oats
    • 1 c Yogurt
    • 1/2 c Milk
    • 1/2 tbsp Chia seeds
    • 1 tsp Vanilla extract
    • 10 strawberries hulled and chopped
    • 1/4 c Blueberries
    • 1 tbsp brown sugar
    • 2 tsp lemon juice

    Toppings

    • 2 Strawberries
    • 4 to 5 Blueberries

    Instructions

    • Add the chopped strawberries and blueberries to a mixing bowl.
    • Sprinkle the sugar and add the lemon juice to this.
    • Gently smash the berries with a fork.
      macerating berries for overnight oats
    • Mix well.
    • Let it sit for 20 mins.
    • This process is called maceration.
    • Combine the yogurt, vanilla, chia and milk in a bowl.
    • Now, add the oats and macerated berries.
      method for mixed berry overnight oats
    • Stir well to combine.
    • Transfer to a clean glass jar.
    • Let it sit in the fridge overnight.
    • Garnish with berries 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!

    Mango Overnight Oats | Vegan Overnight Oats

    By Leave a Comment

    Mushy overnight oats with bursts of tropical flavors in the form of mangoes. And some anti-inflammatory goodness in the form of turmeric. That is exactly what this vegan mango overnight oats are. Summer is here and that also means, mangoes are here. That makes it the perfect time to whip up some overnight oats with some sweet mangoes.

    vegan mango overnight oats topped with pomegranate pearls and mangoes

    [feast_advanced_jump_to]

    Ingredients

    Oats- Obviously, oats are the star ingredient here. I have used old-fashioned rolled oats to make this flavor-loaded no-cook breakfast.

    Fruits- Most overnight oats call for bananas. I just wanted to try a version without the dominant flavor of banana. Enter Mangoes. And to make it more nutritious and colorful, we are also going to add pomegranate pearls.

    Ground Turmeric- Turmeric has great anti-inflammatory properties. It also boost immunity. In India, it is a common practice to include this as a spice in almost all savory dishes. The curcumin in turmeric is also touted to be beneficial in preventing Alzheimer’s. Leaving aside the benefits, turmeric also has an earthy flavor and a beautiful golden color. Please note that even a little goes a long way when it comes to turmeric. So, do not add more than the quantity mentioned here. We want the mango to shine through!

    Vegan coconut yogurt- This is the first time I tasted coconut yogurt, or rather vegan coconut milk based yogurt. When I began testing this recipe, I used regular dairy yogurt and found something amiss. Then, I realised I wanted something that reflects the tropical flavors more. My husband suggested cashew or coconut yogurt. I chose coconut and the flavors were truly mind-blowing.

    Milk- We are going to be using a combination of yogurt and milk here. The reason being, the oats were too gummy when I tried this with just the yogurt. Somehow, they were not the creamy-textured oats with a bite but instead, they were too thick and chewy. I have used coconut milk here. Canned coconut milk works just fine. You can also use oat milk instead.

    Aromatics- While the main flavor component of this recipe revolves around mangoes, I also wanted to incorporate a little subtle something to make this a brilliant breakfast that will not only keep us full but not overwhelm us the first thing in the morning. Rose seemed like the ideal choice for this. I have used rose extract here but you can always use regular Vanilla or even cardamom powder.

    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

    In terms of prep work, this recipe literally calls for just pulling out stuff from the pantry. Chopping mangoes is the only time-consuming work in this recipe. I almost always have a box of pomegranate pearls sitting in my fridge. 

    Variations

    Mangoes- Any sweet ripe mango variety will work well for this overnight oats recipe. Best bets are Alphonso, Brazilian mangoes and even Thai mangoes.

    If you do not have access to pomegranate, you can use berries instead. Raspberry and mango are a match made in heaven. Feel free to use regular dairy yogurt in place of the coconut yogurt for this. If you are not a fan of coconut yogurt, then try cashew yogurt.

    Toppings – As for the toppings, I just stuck to using more fresh mangoes and pomegranate pearls. Because we are total mango nuts. But you can also top this with chia seeds, melon seeds, bananas or a mix of nuts and seeds.

    Pin To Save This Recipe

    vegan mango overnight oats on pinterest

    More Recipes With Oats

    Vegan Mango Overnight Oats- Method

    Combine the yogurt, milk, rose extract and brown sugar in a bowl. Mix well.

    Now add the oats and stir well.

    Mash the chopped mangoes with a fork and add the turmeric to this. Make sure that the mangoes are not mashed smoothly. A chunk or two feels really when you bite into them.

    Add the mango puree and the pomegranate pearls to the bowl and stir well.

    Transfer to a clean glass jar.

    Let it sit in the fridge overnight.

    Transfer to a bowl before digging in.

    Garnish with chopped mangoes and pomegranate pearls before serving.

    Enjoy it as a chilled breakfast.

    vegan mango overnight oats served in a white bowl topped with mangoes and pomegranate.

    Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on Pinterest for delicious content. Tried our Vegan Mango 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.

    vegan mango overnight oats topped with pomegranate pearls and mangoes
    Print Recipe
    No ratings yet

    Mango Overnight Oats

    Flavorful overnight oats with the goodness of vegan yogurt, mangoes and pomegranate
    Prep Time10 minutes
    Chilling Time6 hours
    Course: Breakfast
    Cuisine: American, International
    Servings: 3 jars

    Equipment

    • Mixing bowl

    Ingredients

    • 3 ⁄4 c Rolled oats
    • 3 ⁄4 c Coconut Yogurt
    • 1.25 c Coconut Milk
    • 3/4 c Finely chopped mangoes
    • 4 tbsp Pomegranate arils
    • 3/4 tsp Ground turmeric
    • 1 tsp Rose extract
    • 1 tbsp Brown sugar

    Toppings

    • 2 tbsp finely chopped mangoes
    • 1 tbsp pomegranate pearls

    Instructions

    • Combine yogurt, milk, rose extract and brown sugar in a bowl. Mix well.
    • Now, add the oats to the bowl and mix well.
    • Mash the mangoes using a fork and add the turmeric to this.
    • Add the mashed mangoes and pomegranate pearls and stir to combine.
    • Transfer to a clean glass jar.
    • Let it sit in the fridge overnight.
    • Empty the soaked oats to a bowl before eating.
    • Garnish with chopped mangoes and pomegranate pearls 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!

    Easy Side Dish For Idli Dosa – South Indian side dishes

    By Leave a Comment

    Here is a collection of 15 easy side dish for Idli and Dosa. These recipes are not only easy but also quick to put together if you have a few basic ingredients ready on hand. 

    A collection of easy side dish for idli dosa

    As a true blue South Indian, Idli and Dosa form an integral part of my family’s diet. Idli and Dosa score very high on our preferred breakfast. We love Idli and Dosa for many reasons. They are highly nutritious, quick and easy to make. While making these are a breeze, what to serve as an accompaniment with Idlis and Dosas is always a million dollar question. 

    Which is exactly why I have here, a collection of easy accompaniments that pair well with Idlis and Dosas. You can serve these with Idiyappams, Aapams or Uthappams too. These go well alongside some Paniyarams too.

    [feast_advanced_jump_to]

    How to make a great South Indian Chutney?

    For most people, chutney for Idli and Dosa is synonymous to coconut chutney. This is because most restaurants serve coconut chutney as a standard item with these two mains. However, the art of chutney making goes beyond the humble yet brilliant coconut chutney. 

    Here is a table with combinations that you can use on an everyday basis to whip up chutneys. Scroll down for our collection of recipes with correct measurements and proportions.

    Combinations for making a great chutney for Idli, Dosa

    However, we need not serve Idli and Dosas with only chutney or sambar. A good vegetable loaded south Indian style Kurma is also a great side dish to pair with these breakfast staples from southern India.

    Some Idli and Dosa Recipes

    If you enjoyed this post, please do not forget to share it! 

    Follow me on Instagram or Facebook for regular cooking updates and short videos. Follow me on Pinterest for delicious content. Tried one of our recipes from this collection? Then please rate the recipe and tell us why you loved our recipe!

    Collection of 15 easy side dish for Idli, Dosa

    Peanut Chutney
    Peanut chutney or groundnut chutney- An easy to make sidekick for Idlis, Dosas and Uthapams. Made with roasted peanuts and
    Check out this recipe
    Palli chutney for dosa- vegan peanut chutney served with dosas on a banana leaf
    Salavai Chutney
    Salavai Chutney is a quick 5 ingredient vegan South Indian style chutney that makes a great accompaniment for South Indian style breakfast dishes.
    Check out this recipe
    Salavai Chutney- South indian style vegan dip for Idli, dosa served in a blue bowl placed on a beige cheese board on a cement like backdrop.
    Tomato Garlic Chutney Recipe For Idli Dosa
    Tomato Garlic Chutney- a simple chutney that tastes great with idli and dosa.
    Check out this recipe
    Tomato Pudina Chutney
    An easy dip made with fresh tomatoes and mint leaves. Pairs well with idli, dosa and aapam.
    Check out this recipe
    Pudina Chutney Recipe For Idli, Dosa
    Pudina chutney is a flavorful accompaniment for idli, dosa and paniyaram. This chutney uses fresh mint and coconut among other things
    Check out this recipe
    pudina chutney for idli,dosa
    Onion Tomato Garlic Chutney
    Onion tomato garlic chutney is a simple and easy to make chutney that pairs well with dosa, idli, puri and paniyaram
    Check out this recipe
    onion tomato garlic chutney
    Onion Tomato Thokku
    An easy and minimal ingredient based Onion and Tomato curry that is ideal for travel and in finger foods. Vegan.
    Check out this recipe
    onion tomato thokku
    Poondu Thokku Recipe| Garlic Thokku Recipe
    Poondu thokku is a spicy and tangy relish made with garlic cloves. This makes a great accompaniment for Idli, dosa, curd rice and chapati. Stays well for 2 to 3 months if refrigerated.
    Check out this recipe
    Tomato Thokku
    Tomato Thokku- Spicy vegan relish made with fresh tomatoes and ginger. Tastes great with rice and flatbreads, dosa and idli
    Check out this recipe
    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
    Vengaya Chutney Recipe For Idli And Dosa
    Vengaya chutney is a spicy and tangy dip made with pearl onions. Tastes great with idli, dosa, aapam and poori
    Check out this recipe
    vengaya chutney
    South Indian Onion Tomato Chutney
    Easy and quick south Indian style onion tomato chutney for Idlis and Dosas
    Check out this recipe
    easy south indian onion tomato chutney served in a steel bowl
    Kumbakonam Kadappa Recipe- Sidedish for Idli Dosa
    Kumbakonam Kadappa- a potato and moong dal stew that pairs well with Idli, Dosa and Aapam
    Check out this recipe
    kumbakonam kadappa
    Idli Milagai Podi Recipe
    Idli Milagai Podi or idli podi or idli molaga podi is an accompaniment for idli and dosa. This is best enjoyed with sesame oil.
    Check out this recipe
    Carrot Peas Kurma
    Carrot Peas Kurma- flavorful robust curry with fresh carrots and peas simmered in a fragrant gravy. Vegan. GF. Tastes great with roti, chapati, poori
    Check out this recipe
    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
    Check out this recipe

     

     

    Cucumber Gazpacho – Chilled Cucumber Soup

    By 13 Comments

    Cucumber gazpacho is a refreshing creamy chilled soup that is just perfect for lunch on a hot day.

    cucumber gazpacho topped with cucumber slices and herbs served in a white bowl set against a white background

    What is this Cucumber Gazpacho?

    Gazpacho has its origins from Spain. They make gazpacho with tomatoes traditionally. But this cucumber gazpacho is a spin-off of the traditional tomato gazpacho. Like any gazpacho, this is a no-cook recipe that comes together in less than 10 mins. If you add chilled ingredients to make this, then you can even skip the chilling part.

    [feast_advanced_jump_to]

    Ingredients

    ingredient line up for cucumber gazpacho

    This recipe uses a lot of herbs. They are the most important elements when it comes to making a great cucumber gazpacho. 

    Cucumbers- Japanese or Persian cucumbers work best for this chilled soup. Any cucumber will work but these varieties have a nice crunch and a delightful deep green skin. Both these add texture and color to our gazpacho. I have tried making this gazpacho with English cucumbers, Japanese cucumbers and Persian cucumbers. All three work remarkably well. While choosing your cukes, make sure they are not thick skinned and are crunchy.

    Yogurt- While I have used regular yogurt in this recipe, you can always use chilled greek yogurt to make this. There really is no need to add any water to our gazpacho as the cucumber itself has plenty of water. This is enough to dilute our soup to the right consistency.

    Olive oil- It is not necessary that you use extra virgin olive oil in this soup. But it gives an amazing flavor. I have made this with both regular olive oil and the extra virgin olive oil. While the former works well, adding extra virgin olive oil really takes the flavor up a notch.

    Pickled shallots- If you do not have pickled shallots, I recommend skipping them altogether. The problem with adding raw shallots is that they are too pungent and give the gazpacho a slight bitter taste.

    Garlic- Go very easy on the garlic. We are looking for a subtle hint of garlic. I have just used a small clove of garlic here. 

    Green chili and white pepper- In my opinion, the heat from these two complements each other so well. And black pepper is more pungent than white. So I won’t recommend substituting white pepper with black pepper.

    Herbs – As I mentioned in the beginning, herbs are what make this soup. I recommend a combination of basil, mint, dill, and parsley. While you can skip basil, mint, or parsley, dill is an absolute must. 

    Recipe Notes

    1. I highly recommend using chilled fresh yogurt to make this creamy chilled soup. Low fat yogurt works well too.
    2. Using a high-powered blender will give you the best results. Make sure to blend on high speed until all of the cucumber pieces have blended really well. Somehow, chunky cucumber gazpacho did not work well for us. 
    3. Use good quality extra virgin olive oil for an amazing flavor.
    4. This is a naturally gluten-free recipe. You can always serve this with a light salad to make it a complete meal.

    Vegan Cucumber Gazpacho

    If we look at all the ingredients for our gazpacho, all but one are dairy-free. To make this a completely vegan cucumber gazpacho, I recommend using Cashew yogurt. Coconut yogurt is your next best bet. Just make sure both are chilled and whisked smooth.

    Meal Planning and Prep Work

    Meal Planning

    If you are planning to serve this at a party, you can easily make this ahead and let it chill in the fridge for up to 2 days. I have not tried freezing this gazpacho. I will definitely keep you guys updated in case I try this.

    Prep Work

     The most time consuming prep work for this soup is probably cleaning and sorting the herbs. Once you deal with this, you are literally 2 mins away from making and enjoying some chilled cucumber gazpacho.

    Chilled Cucumber Gazpacho- Method

    Combine all the ingredients in a blender.

    Blend to a smooth puree. 

    Pour into bowls. Garnish with cucumber slices. 

    Drizzle olive oil. 

    cucumber gazpacho topped with cucumber slices and herbs served in a white bowl set against a white background

    Serve chilled with toasted bread. 

    More Summer Recipes

    Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on  Pinterest for delicious content. Tried our Cucumber 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.

    cucumber gazpacho topped with cucumber slices and herbs served in a white bowl set against a white background
    Print Recipe
    5 from 2 votes

    Cucumber Gazpacho

    A quick and easy chilled summer soup with crunchy cucumbers and herbs.
    Prep Time10 minutes
    Chilling Time4 hours
    Course: entree, Mains, soups
    Cuisine: Fusion, International, Spanish
    Servings: 3

    Equipment

    • Blender

    Ingredients

    • 300 g Japanese cucumbers peeled and chopped
    • 1 tbsp sweet basil
    • 1 tbsp Italian parsley
    • 1 tbsp Dill leaves
    • 1 tbsp Mint leaves
    • 1 Green chili
    • 1 small clove garlic
    • 1 small pickled shallot
    • 3 tbsp Olive oil
    • 3/4 c Fresh yogurt
    • 1/2 tsp White pepper
    • 1 tbsp Lemon juice
    • 1 tsp Salt or to taste

    Garnish

    • 10 to 12 slices cucumber
    • 1 tbsp olive oil

    To Serve

    • 2 slices toasted bread Optional

    Instructions

    • Place all the ingredients with th eyogurt in a blender and pulse to break down the mixture to a coarse mixture.
    • Now blend on high speed till you have a smooth puree. Make sure there are no chunks of cucumber left.
    • Chill for atleast 4 hours.
    • Drizzle the olive oil over the soup and top with sliced cucumbers.
      cucumber gazpacho topped with cucumber slices and herbs served in a white bowl set against a white background
    • Serve with toasted bread.

    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 April, 2015. This has now been updated with fresh process shots, pictures and recipe card.

     
     
     

     

    Nutella Banana Mug Cake – Eggless Microwave desserts

    By 2 Comments

    HOW TO MAKE EGGLESS NUTELLA BANANA MUG CAKE?

    What if I told you that you could have Nutella banana mug cake in less than 10 mins?

    I am not a chocolate person. As in, you wont find my eyes popping out when you offer me a bar of chocolate. Nothing wrong about it though. But then I m just saying. Obviously, you wont find me mentioning crazy chocolate cravings. I don’t crave for chocolate. I do make an exception for Nutella though. Oh, come on, you would be really cruel to not like Nutella. How can someone in their right minds not like Nutella?

    How can a concoction of hazelnuts and dark cocoa not drive you crazy? Well, Nutella does all this to me. Plus I had a jar of Nutella that was begging to be licked clean. Considering that I m past my licking prime, I decided to make something with the remains of my Nutella jar. Which is when, this gorgeous mug cake happened. I would call this chocolate perfection in a mug. You will go gaga over this if you are banana nut and a Nutella nut like me. Plus it takes  10 mins to put this together and cook it too. Cool, no?

    Recipe Notes

    Please note that microwave timings and setting may vary slightly based on the brand and model.

    I have used two 350 ml capacity mugs to make this Nutella Banana Mug cake. You can easily make this in smaller mugs. If you are using smaller mugs, I recommend 150 ml capacity mugs. These would give you 4 cakes.

    Using powdered sugar is highly recommended as the cooking time is very short. You can also use icing sugar in place of powdered sugar. I just ground coarse grain white sugar in my blender and used it here.

    Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on  Pinterest for delicious content. Tried our Nutella Banana Mug cake ? 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.

    Recipe For Eggless Nutella Banana Mug Cake

    Nutella banana mug cake
    Print Recipe
    5 from 1 vote

    Nutella Banana Mug Cake

    Nutella Banana Cake made in the microwave. Comes together in a pinch. A brilliant single serve dessert.
    Prep Time5 minutes
    Cook Time2 minutes
    Course: Dessert, Single serve desserts
    Cuisine: International
    Servings: 2 mug cake

    Equipment

    • Microwave

    Ingredients

    • 4 tbsp leveled All purpose flour
    • 1/2 tsp Baking powder
    • 2 tbsp Cocoa powder
    • 4 tbsp Powdered sugar
    • 1/16 tsp Salt
    • 2 tbsp Nutella
    • 2 tbsp Any neutral vegetable oil
    • 4 tbsp Milk
    • 1/2 tsp Vanilla extract
    • 1/4 c Banana puree

    Instructions

    • In a mixing bowl, add all dry ingredients and whisk thoroughly.
    • Make a well in the middle of the mixture.
    • Add the wet ingredients one by one.
    • Now, using a whisk, mix well until thoroughly combined.
    • Make sure there are no lumps.
    • Divide this mixture into two batches.
    • Transfer this mixture to 2 microwave safe mugs until ¾ full.
    • Place in microwave and cook on high for 1 min.
    • The cake would have risen beautifully.
    • Insert a toothpick to check if its done.
    • If the cake is not cooked, then microwave again for 30 secs on high.

    Notes

    1.     Microwave oven timings and temperature may vary.
    2. I used large 350 ml mugs to make this cake

    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 Chocolate Overnight Oats

    By Leave a Comment

    Chocolate overnight oats- Creamy mushy no-cook oats with the goodness of chocolate. We have a secret ingredient that will make this chocolatey breakfast treat infinite times irresistible.

     

     

    What is overnight oats?

    Overnight oats is basically a no-cook breakfast treat. You can make several versions of this easy make-ahead breakfast. Like most overnight oats recipes, this recipe uses rolled oats. And as the title suggests, we are going to make a very chocolatey version of this healthy breakfast treat.

    [feast_advanced_jump_to]

    Ingredients

    ✓ Rolled oats– In this recipe, we will use old-fashioned rolled oats. You can also use quick-cooking oats in place of these. In case you are looking for gluten-free overnight oats, make sure your oats are certified gluten-free.

    ✓ The liquids– When we say overnight oats, it involves mixing the oats with a liquid of choice. We then let this sit overnight, so that the oats absorb all of the liquid. For our chocolate overnight oats, we will be using almond milk. You can also use any nut milk of choice. Even diluted coconut milk will work well here.

    ✓ Nut butter– For that extra creamy texture, we will be adding some good old peanut butter. Almond butter works well too.

    ✓ Cocoa- Good old cocoa powder is enough to weave its magic into this decadent treat. You can use whatever you have on hand. Dutch-processed cocoa will work too.

    ✓ Coconut oil- I love the flavor of extra virgin cold pressed coconut oil. Just a teaspoon of this gives such a huge flavor boost to any dish! While this is entirely optional, its highly recommended!

    ✓ Maple syrup- The sweetener here. You can substitute this with raw cane sugar or agave or regular sugar in a pinch. Adjust the sweetness as per your liking and preferences.

    ✓ Aromatics- Apart from the regular Vanilla, I have used cardamom too. Believe me when I say the combination of cocoa and cardamom is simply marvellous.

    ✓ Toppings–  I prep these overnight oats in a jar and let them sit in the fridge. In the morning, I scoop all of it out onto a bowl and add some toppings to make them more nutritious. For this chocolate overnight oats, my go-to toppings are berries. You can also add nuts, chia seeds and other seeds too.

    And finally, our secret ingredient to making the best chocolate overnight oats

    Sea Salt- Yes! You read that right. Adding a pinch of sea salt to any chocolate treat will make it so so so many times better! You have to trust me on this. Just go ahead and add that salt. 

    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

    In terms of prep work, this recipe literally calls for just pulling out stuff from the pantry. And this just takes 5 mins. After that, it is just add everything into a bowl, mix and transfer to a jar.

    Method

    In a mixing bowl, add the peanut butter, almond milk, cocoa, maple syrup, cardamom powder, and sea salt along with the vanilla. Whisk well using a balloon whisk. Now add the oats and stir well. Transfer to a clean glass jar. Let it sit in the fridge overnight. Garnish with berries before serving. Enjoy it as a chilled breakfast.

    vegan chocolate overnight oats topped with berries and served in a white bowl.

    More Breakfast Inspiration

    Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on  Pinterest for delicious content. Tried our Chocolate 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.

    Print Recipe
    No ratings yet

    Vegan Chocolate Overnight Oats

    This ridiculously easy overnight oats with chocolate will have you craving for breakfast all day.
    Prep Time10 minutes
    Chilling Time6 hours
    Course: Breakfast
    Cuisine: American, International
    Servings: 2 people

    Equipment

    • Mixing bowl
    • Whisk

    Ingredients

    • 2 tbsp Crunchy unsweetened peanut butter
    • 1 tbsp Cocoa powder
    • 2 c Almond milk
    • 2 tbsp Maple syrup
    • 1 tsp Vanilla
    • ½ tsp Cardamom powder
    • ½ tsp Sea salt
    • ¾ c Rolled oats

    Toppings

    • 4 to 5 Hulled strawberries
    • 2 tbsp blueberries

    Instructions

    • In a mixing bowl, add the peanut butter, almond milk, cocoa, maple syrup, cardamom powder and sea salt along with the vanilla.
    • Whisk well using a balloon whisk.
    • Now add the oats and stir well.
    • Transfer to a clean glass jar.
    • Let it sit in the fridge overnight.
    • Garnish with berries 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!

    Kerala egg curry with coconut milk

    By 5 Comments

    This Kerala style Egg curry, replete with whole spices and the goodness of coconut milk is all you need to keep you happy.

    kerala egg curry served in a black bowl placed on a burlap mat

    Why we love this Kerala Egg Curry?

    ✓ For the simple reason that eggs are wholesome on their own.

    ✓ Eggs and coconut milk make an unbelievably delicious combination.

    ✓ Assuming we have tinned coconut milk and some hard-boiled eggs in the fridge, this Malabar-inspired curry comes together in less than 20 mins.

    [feast_advanced_jump_to]

    What is Kerala Egg Curry?

    When we say Kerala, there are some things that flash across our eyes. Coconut, lush green countryside, lakes and ponds in myriad sizes, and last but not the least- the lip-smacking food are all synonymous to Kerala.

    This egg curry is replete with all kinds of Kerala flavors. Basically, it is a heady concoction of hard-boiled eggs simmered in a creamy coconut milk-based curry. In my opinion, very few things can hold a candle to this egg curry. 

    Ingredients

    Obviously, the star ingredient of this curry is the eggs. We are going to talk about these in a while. But before that, let s take a quick look at the ingredients.

    Onions, tomatoes- These are the base of this curry today. We are going to thinly slice our onions and not chop them finely. Trust me, this adds a beautiful texture to the curry. As for the tomatoes, these will give some nice tang to the dish.

    Whole spices- What is a good Kerala curry without pepper and cinnamon? Yep. These along with the fennel are what we need from the spice cupboard today. 

    Curry leaves- Because this egg curry is a very South Indian dish, curry leaves are a must. You can skip them if you cannot source them. But adding them elevates the dish to a whole new pedestal.

    Coconut milk- The hoarder that I m, my pantry is never without canned coconut milk. I find the process of making coconut milk from scratch too time-consuming. So I always rely on canned ones. I personally love the Ayam brand and Sainsbury’s Thin Coconut milk but you can always use whatever you find.

    In Singapore, you can find the Ayam brand and Sainsbury’s both on Redmart.

    If you are living in India, you can check my favorite brand from there-

    Recipe Notes

    Please note that only coconut milk can be used in this recipe. Coconut cream will not work in this recipe. Please check the label before buying. Also to make thin coconut milk, dilute regular coconut milk with equal quantity of water. For instance, to make 1 c thin coconut milk, you will need 1/2 c each regular coconut milk and water.

    Meal Planning & Prep Work

    Meal Planning

    The most time-consuming process in this recipe is cooking the eggs. You can boil the eggs ahead of time and store them in a fridge-safe container for up to 3 days. I always have some hard-boiled eggs in the fridge. These are great snacks during the day. 

    Prep work

    In case you do not have the eggs ready, then begin prepping the eggs first. While the eggs rest after being boiled, start work on the curry and you should have it all ready in a pinch.

    Here s the work flow- Hard boil eggs, rest them for 10 mins, chop veggies while they rest- start on the gravy.

    kerala egg curry served in a black bowl placed on a burlap mat

    Method

    Hard-boiling the eggs

    Add the water to a large pot and wait for it to begin to boil. Now, gently add the eggs and continue to boil them for 7 to 8 mins. After 8 mins, switch off the flame and drain all the water. Wash the boiled eggs in cold water. Now, rest them for 10 mins.

    While they rest, prep all the stuff for the gravy. After 10 mins, peel the boiled eggs. Make a cross at the top with a sharp knife and set it aside.

    Making the gravy

    Heat a pan with coconut oil.

    Add the mustard seeds and when they pop, tip in all the whole spices except the crushed pepper. Now add the ginger and green chilis.

    Add the onions and saute until the onions begin to brown. When done, add all the spice powders except the crushed pepper. Saute for another 30 secs. At this stage, add the chopped tomatoes and saute till they become mushy.


    Make a cross on top of the boiled eggs and keep them ready. Add the eggs and gently toss them in the onion-tomato mixture. Take care not to break them while you do this. When the eggs are coated with the masala,  add the thick undiluted coconut milk and mix gently. 

    Let it simmer for a min or two. Now, tip in the remaining diluted coconut milk and simmer for a minute on low flame. Add crushed pepper and mix well. Simmer for 2 to 3 mins. Switch off the flame. Garnish with curry leaves and coriander leaves.

    Our Kerala egg curry is now ready to be served. You can serve this curry warm with some ghee slathered Chapatis or even some garlicky naans.

    kerala egg curry served in a black bowl placed on a burlap mat 

    More Curry Inspiration

    Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on  Pinterest for delicious content. Tried our Kerala Egg Curry ? 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 

    In case you are looking for more ideas to serve this curry with, then here are some easy flatbread recipes.  Our bet is on the Pudina Paratha and we would love to hear what you served this with! 

    kerala egg curry served in a black bowl placed on a burlap mat
    Print Recipe
    No ratings yet

    Kerala Egg Curry

    Rich and creamy curry with hard boiled eggs and coconut milk.
    Prep Time10 minutes
    Cook Time40 minutes
    Course: Mains
    Cuisine: Kerala, Malabar
    Servings: 4 people

    Equipment

    • Saute pan

    Ingredients

    For the hard-boiled eggs

    • 7 to 8 Eggs
    • 6 c Water

    For the gravy

    • 3/4 c Thinly sliced onions
    • 1 c finely chopped tomatoes
    • 2 Green chilis slit lengthwise
    • 1.5 tsp Grated ginger
    • 1 c Thick coconut milk
    • 1 c Thick coconut milk
    • 1/2 tsp Turmeric powder
    • 1.5 tsp Coriander powder
    • 3/4 tsp Garam Masala
    • 1 tsp Red chili powder
    • 1.5 tsp Black pepper crushed
    • 3/4 tsp Sugar
    • 2 tsp Salt or to taste
    • 2 tbsp Coconut oil
    • Tempering
    • 1 tsp Mustard seeds
    • 1/2 inch Cinnamon stick
    • 2 cloves
    • 10 curry leaves
    • 1 tsp Fennel seeds

    For Garnish

    • 1 sprig Curry leaves
    • 1 tbsp finely chopped coriander leaves

    Instructions

    Hard-boiling the eggs

    • Add the water to a big pot and allow it to begin to boil.
    • Now add the eggs one by one gently .
    • Boil the eggs for 7 to 8 mins.
    • After 8 mins, switch off flame and drain all the water.
    • Now, wash the eggs in cold water.
    • Let it sit for 10 mins.
    • After 10 mins, peel them and set them aside.

    Making the gravy.

    • Heat a pan with oil.
    • Pop the mustard seeds and add the cinnamon stick, fennel seeds, cloves and curry leaves.
    • Add green chilies, onions and grated ginger.
    • Add salt, mix and saute until the onions become light brown.
    • Add all the spice powders except the crushed pepper.
    • Saute for another 30 secs on low flame.
    • Now, add the chopped tomatoes and saute till they become mushy.
    • Make a cross slit on the top of your hard boiled eggs using a sharp knife.
    • Now, gently add the boiled eggs to the pan.
    • Mix well but gently making sure the gravy coats the eggs nicely.
    • When done, add the thick coconut milk and mix gently.
    • Simmer on low flame for 3 mins.
    • After 3 mins, add the thin coconut milk and mix.
    • Simmer for 2 more mins.
    • Add the sugar and mix gently. Let it simmer on low flame for 1 min.
    • Add crushed pepper and mix well.
    • Switch off flame.
    • Garnish with curry leaves and finely chopped coriander leaves.
    • Serve hot with rice or Chapatis.

    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!

    Chana Masala (Indian Chickpea Curry)

    By 7 Comments

    Chana Masala is a popular Indian chickpea curry. This is probably one of those most ordered dishes in a restaurant menu. Vegan and gluten free, this recipe has so many versions. In this post, I will share how I make this Indian classic dish.

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

    Punjabi chole masala served in a white bowl with steamed rice
    Delicious Indian Chickpea Curry ready to be served

    Why this recipe works?

    • Protein loaded
    • You can double this recipe in a pinch.
    • Freezer-friendly, vegan and naturally gluten-free.
    [feast_advanced_jump_to]

    What is Punjabi Chole?

    Punjab is a northern state in India and this Chole is synonymous with this state. You will probably find a recipe for this in almost every Punjabi household. We also refer to this as Chana Masala.

    But please note that the two recipes are different. The recipe for Punjabi Chole in itself is simple.

    However, traditionally, this recipe is slow cooked in an open pan. But in this post, we will see how to make an amazing Chole easily and quickly.

    Ingredients

    Like any Indian style curry worth its salt, this recipe uses a gravy base with onions, tomatoes, ginger and garlic. 

    Along with these, some spices and baking soda will go in with the chickpeas too. Adding baking soda gives evenly cooked garbanzo beans. We will also be using dried garbanzo beans here. 

    I like adding some Channa Dal to my Chole. The Dal adds a nice creamy texture without changing the overall taste. This is optional but recommended.

    If you want a deep brown color Chole, you can do either of these-

    1. Add some Anardana powder with the spice powders in the gravy base.
    2. Or you can add 2 small pieces of dried amla ( Indian gooseberry) while pressure cooking the chickpeas with the whole spices. If you are going to add Amla, then you can even skip adding the tea bags.

    How to hydrate the Chickpeas or Garbanzo Beans?

    • Wash your chickpeas under water once or twice. Then drain all the water used for washing.
    • For every 1 cup of chickpeas, add 3 to 4 c of water.
    • Let it hydrate for at least 6 to 8 hours. 

    How to cook chickpeas in Instant Pot?

    • Wash the chickpeas. Combine 1 c chickpeas, tea bag, whole spices , salt and baking soda along with 3.5 c  in the inner pot of the Instant Pot.
    • Close the IP, turn valve to sealing. Now, choose PRESSURE COOK on HIGH FOR 12 mins.
    • Immediately, press the delay start button and set the timer to 8 hrs.
    • After 8 hours, the cooking cycle will have begun.
    • Allow the cooking cycle to complete and let pressure release naturally.
    • Once done, you can discard the spices and the tea bag from the cooked channa.
    • Drain the water and reserve 1 c of it. We will be adding this to our Chole towards the end.

    Meal Planning and Prep Work

    The most time-consuming part in this recipe is hydrating the chickpeas. You can do this well ahead of time.

    Soak the chickpeas in water over the weekend to hydrate them. When they are nicely plump and hydrated, drain all the water used for soaking.

    Spread them out on a baking tray and let them air dry for 10 mins. After 10 mins, transfer them to a fridge-safe container and keep them refrigerated. This keeps well for upto 3 days.

    You may notice that some of the chickpeas may start to sprout while in the fridge. This is an added bonus. Because like we all know, sprouted legumes only mean more nutrition.

    punjabi chole masala served in a beige bowl with steamed rice
    Healthy, vegan-friendly Indian style chickpeas curry with rice is a fabulous meal

    Method

    Hydrating the chickpeas

    Wash your chickpeas under water once or twice. Then drain all the water used for washing.

    For every 1 cup of chickpeas, add 3 to 4 c of water. Let it hydrate for at least 6 to 8 hours.

    Pressure cooking the chickpeas

    Drain all the water used for hydrating the chickpeas. Add this to a pressure cooker along with water, channa dal, bay leaf, green cardamom, cloves, cinnamon stick, tea bag, a pinch of baking soda and salt to taste.

    Pressure cook this for 4 whistles. Do not over cook the chickpeas.  If they are cooked to a mush, then the texture of our Chole will change.

    Once done, allow the pressure to release naturally. Open when done and discard the tea bag and the whole spices.

    Now drain the water from the chickpeas and reserve 1 c of this water. Discard the rest or you can use it to make broth or add it to soups.

    Making the Chole 

    When the chickpeas are ready, remove about 1/2 c of the cooked chickpeas and transfer this to a mixing bowl.

    Mash this using a potato masher. Add 1/4 of the reserved water to this. Mix well. Set aside.

    Heat a pan with oil.** Now, add the ginger and garlic. Saute till garlic begins to become brown. At this point, add the onions and mix well. Add salt to the onions to help cook them faster.

    Now add all the spice powders and mix well. Next, add the ground tomatoes and mix well. Cook till the tomatoes turn mushy. 

    When the tomatoes are cooked, add the chickpeas and mix well. Now, add the reserved water and combine.

    Simmer for 2 to 3 mins. At this stage, add the mashed chickpeas mixture and mix well. 

    Simmer for 4 to 5 mins until the gravy comes together.

    When done, garnish with ginger juliennes, finely chopped green chilis and finely chopped cilantro. 

    Mix well and serve spooned over steamed rice or with flatbreads like Naan

     

    More Curries

    Punjabi chole masala served in a white bowl with steamed rice
    Print Recipe
    No ratings yet

    Chana Masala- Indian Chickpea Curry

    Chickpeas ( Garbanzo) cooked with spices and an Indian style onion tomato curry base.
    Prep Time8 hours 20 minutes
    Cook Time45 minutes
    Course: Accompaniments, Mains
    Cuisine: Punjabi
    Servings: 6 people
    Calories: 177kcal

    Equipment

    • Pressure cooker

    Ingredients

    For Hydrating the Chickpeas

    • 2 c Garbanzo beans
    • 6 c Water

    For Pressure cooking the chickpeas

    • 1 recipe Hydrated Garbanzo beans ( Chickpeas)
    • 1 tbsp Chana Dal (Bengal gram)
    • 5 c Water
    • 1 Tea bags
    • 1/4 tsp Cooking Soda
    • 1 inch Cinnamon
    • 2 to 3 pods Green Cardamom
    • 1 Bay leaf

    For the gravy base

    • 1.5 tsp Ginger grated
    • 1 tsp Minced garlic
    • 1 c finely chopped onions
    • 1 tsp Paprika or Red chili powder
    • 1/2 tsp Ground Turmeric
    • 1.25 tsp Chole Masala
    • 1 tsp Ground cumin
    • 2.5 tsp Ground coriander
    • 1.5 c Ground tomatoes Blend 3 tomatoes in a blender.
    • 2.5 tbsp Oil

    For the garnish

    • 1 slit Green chilli
    • 1 tsp Ginger chopped into julienne
    • 2 tbsp Finely chopped cilantro

    Instructions

    Hydrating the chickpeas

    • Wash your chickpeas under water once or twice.
    • Then drain all the water used for washing. For every 1 cup of chickpeas, add 3 to 4 c of water.
    • Let it hydrate for at least 6 to 8 hours.

    Pressure cooking the chickpeas

    • Drain all the water used for hydrating the chickpeas.
    • Add the drained chickpeas and channa dal to a pressure cooker along with 4 c water, bay leaf, green cardamom, cloves, cinnamon stick, tea bag, baking soda and salt to taste.
    • Pressure cook this for 4 whistles. Do not over cook the chickpeas. We need them to hold shape. If they are cooked to a mush, then the texture of our Chole will change.
    • Allow the pressure to release naturally.
    • Open when done and discard the tea bag and the whole spices.
    • Now drain the water from the chickpeas and reserve 1.5 c of this water. Discard the rest.

    Making the Chole

    • When the chickpeas are ready, remove about 1/4 c of the cooked chickpeas and transfer this to a mixing bowl.
    • Mash this using a potato masher.
    • Add 1/4 of the reserved water to this. Mix well. Set aside.
    • Heat a pan with oil. Now, add the ginger and garlic. Saute till garlic begins to become brown.
    • At this point, add the onions and mix well. Add salt to the onions to help cook them faster.
    • Now add all the spice powders and mix well.
    • Next, add the ground tomatoes and mix well.
    • Cook till the tomatoes turn mushy.
    • When the tomatoes are cooked, add the chickpeas and mix well.
    • Now, add the reserved water and combine.
    • Simmer for 2 to 3 mins.
    • Add the mashed chickpeas mixture and mix well.
    • Simmer for 4 to 5 mins until the gravy comes together. The gravy will be thicker at this point.
    • When done, garnish with ginger juliennes, finely chopped green chilis and finely chopped cilantro.

    For Instant Pot & Air Fryer Recipes

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

    Disclaimer

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

    Nutrition

    Calories: 177kcal | Carbohydrates: 22g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 76mg | Potassium: 325mg | Fiber: 6g | Sugar: 5g | Vitamin A: 366IU | Vitamin C: 9mg | Calcium: 69mg | Iron: 2mg
    Tried this recipe?Mention @tomatoblues or tag #tomatoblues!
    A wholesome meal of Chana Masala, jeera rice, onions and pickles

    This post was originally published in November,2011. This has now been updated with new pictures, recipe card and process photos.

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

    Follow us on FACEBOOK, PINTEREST  for delicious tidbits everyday. 

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

    Potato Podimas- Potato Masiyal

    By 3 Comments

    Potato Podimas or Urulai Kizhangu Masiyal is a south Indian style mashed potato recipe  that comes together in a pinch if you have some boiled potatoes on hand. Serve this vegan potato curry as a part of a complete South Indian meal platter.

    Follow us on Pinterest for delicious pins.


    potato podimas served in a steel bowl with a full South Indian meal at the background

    Why we love this recipe?

    ✓ It is so versatile! Serve them with rice, Rotis or make fritters with them.

    ✓ A Sattvic South Indian dish, this is such an easy dish to put together.

    ✓ This curry is what you need to make a South Indian Thali complete.

    [feast_advanced_jump_to]

    Ingredients

    Potatoes– Use any floury potatoes to make this tangy curry.

    Tempering- All South Indian dishes revolve around the concept of tempering. Tempering in Tamil is Thalikaradhu. It is such an integral part of cooking a south Indian meal. This recipe uses a combination of urad dal and channa dal( Chickpea lentils) for tempering. The dals give a nice bite to the dish.

    Turmeric- Adds a vibrant yellow to the dish and also gives a beautiful earthy flavor.

    Lemon juice- This is perhaps the star in this dish. The slight tang that comes with this curry is the elevating factor. And this is what makes it the perfect accompaniment for some Sambar and rice.

    Ginger and green chilis- While we will be using green chilis to spice this up, ginger adds a subtle pleasant pungence. Ginger also helps in keeping gas issues at bay. 

    Pro Tip: For any starchy root vegetable based dish, always make sure to add either ginger or pepper or garlic. This helps reduce bloating, gassiness and flatulence.

    Meal Planning

    I learned a very valuable lesson from my cook a few years ago. In the wise words of Bhavana Ben, ” Didi, Hamesha fridge me ubla hua aloo rakhe rehna” Wondering what that means? Well, my cook Bhavana used to remind me to always have boiled potatoes in the fridge always. I follow this rule religiously till date. And believe me, if you have some on hand, this curry will come together in 5 mins flat.

    Freezing and Shelf Life

    If you want to freeze potato Podimas, then let it cool after cooking. Do not add the lemon juice. Transfer this cooled down podimas to a freezer-safe container and freeze. Before using, allow it to thaw in the fridge for 4 hours or for 2 hours at room temperature. Alternatively, you can use the microwave to defrost it. 

    When thawed, add the curry to a pan and gently heat it. If you have a microwave, then you can reheat it on high for 1 min. When warm, add the lemon juice and mix well. Serve as a part of a meal.

    This keeps well for upto 1 month. 

    Method

    Pressure cooking and mashing

    Combine the potatoes with water and salt. Pressure cook this for 3 whistles. Allow pressure to release naturally. When done, drain all the water from the potatoes. Let it cool. When cool, peel and mash the potatoes using your finger. The mashed potatoes have to be chunky and not smooth.

    Tempering

    When the potatoes are ready, heat a pan with oil. Add the mustard seeds and when they pop, add the urad dal , Channa dal, green chili and ginger along with curry leaves and asafetida. When the dal begins to brown, add the turmeric. Immediately, tip in the mashed potatoes and salt. Mix well. Cook on medium flame for about 2 to 3 mins. 

    When done, garnish with finely chopped cilantro. Allow it to cool down a bit. When slightly warm, add lemon juice and mix well. Serve with rice and sambar or even with Rotis.

    More South Indian Recipes

    potato podimas served in a steel bowl with a full South Indian meal at the background
    Print Recipe
    5 from 1 vote

    Potato Podimas

    South Indian styled mashed potatoes spiced with ginger and green chili. Vegan.
    Prep Time5 minutes
    Cook Time20 minutes
    Pressure release time12 minutes
    Course: Vegetables
    Cuisine: South Indian Tambrahm, Tamil
    Servings: 3 persons

    Equipment

    • Pressure cooker
    • Saute pan

    Ingredients

    • 2 largish potatoes boiled and mashed
    • 2 tbsp finely chopped Green chillies 4 chopped finely
    • 2 tsp finely chopped Ginger grater 1 tsp
    • 1/2 tsp Turmeric powder a large pinch
    • 1/4 tsp Hing a pinch
    • 1 tsp Mustard seeds 1 tsp
    • 1 tsp Urad dal 1 tsp
    • 2 tsp Channa dal 1 tsp
    • 10 Curry leaves a sprig
    • 1 tbsp Oil 2 tbsp
    • 2 tsp Salt as needed
    • For garnish
    • 2 tbsp Finely chopped Cilantro
    • 2 tbsp Lemon juice

    Instructions

    • Combine the potatoes along with 2.5 c water and 1 tsp salt.
    • Pressure cook the potatoes for 3 whistles.
    • Allow pressure to release naturally.
    • When done, drain the cooked potatoes well in a colander.
    • Peel them and mash them lightly once done.
    • Now, mix the required amount of salt and combine well but take care not to mash the potatoes too much.
    • Heat oil in a kadai.
    • Add mustard seeds and after they splutter, add the dals and hing
    • Once the dals turn a light brown, add green chillies, curry leaves and turmeric powder.
    • Saute for 2 mins.
    • Next, add the mashed potatoes and combine well.
    • Now, saute the potatoes on medium flame for 3 to 5 mins.
    • Let it cool.
    • Once cooled, add the lemon juice to this and combine gently.
    • Garnish with cilantro and serve hot with 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!

    Please note that this post was originally published in November 2011. This has now been updated with fresh recipe card, method pics and final pics.

    Samai Thayir Sadam | Little Millet Curd Rice

    By 3 Comments

    Samai or little millet as it is known in English is another millet that s always under rated. Like all millet, it is a highly nutritious and fiber rich millet. But what many people are not aware of is that it is a very versatile millet that can easily replace rice in any given recipe. And the beauty is many people wont even realise it unless it is left whole after cooking.

    Samai Thayir Sadam served in a black bowl. Pomegranate pearls and cilantro as garnish.

    What is Samai Thayir Sadam?

    This recipe that uses little millet in place of regular white rice in curd rice is easy to make and is an ideal dish in this sweltering heat. Oh yes! its that time of the year again. When it is already hot, the mango trees are in full bloom, the watermelons find a place on the table and we are all sweating like pigs ( no pun intended, seriously!)

    Vadodara is hotter than the previous year and the sun has begun tormenting us much earlier this time. Ever since Holi went by us, it has been getting hotter until yesterday, we all realised that it is a freaking 34 C on the thermometer. Goodness me! Enough to make me scurry back indoors. And reason enough to make samai thayir sadam. And forgive me if i did preach about all that goodness and health in the first couple of lines. After all, one does begin to preach after hitting motherhood.

    Little millet curd rice served in a black bowl set against a blue backdrop

    Recipe Notes

    1. You can make this with Barnyard millet or Kodo millet too. Follow the same instructions for pressure cooking either varieties.
    2. Finely shredded carrots are also a great garnish to this recipe.
    3. Always whisk the yogurt to smooth before adding to the millet. This will give a creamy millet curd rice.
    4. Never add the yogurt to the millet while it s hot. Doing so means the curd rice will become watery and too sour. So, allow the cooked millet to cool down fully before adding the yogurt.
    5. If you add yogurt to the millet while it is hot, it may also become too tight after it cools down. So please wait for the millet to cool down fully.
    6. If you want to keep this curd rice for longer time, then skip adding the shallots. If you choose to add shallots, then consume it immediately.

    Little Millet Curd Rice- Recipe

    Little millet curd rice served in a black bowl set against a blue backdrop
    Print Recipe
    No ratings yet

    Samai Thayir Sadam

    South Indian style creamy curd rice made with little millet.
    Prep Time20 minutes
    Cook Time25 minutes
    Course: Mains
    Cuisine: South Indian
    Servings: 3

    Equipment

    • Pressure cooker

    Ingredients

    For cooking the millet

    • 1/2 c Little millet/ Samai
    • 1.5 c Water
    • 1 c Smoothly whisked Fresh yogurt
    • 1/2 c Cold water
    • 2 tsp Salt or to taste
    • 10 small Shallots 10 peeled and sliced
    • 2 tsp chopped Green chili
    • 1 tsp grated Ginger
    • 2 tbsp finely chopped Raw mango
    • 3 tbsp Pomegranate pearls
    • 2 tbsp finely chopped Coriander/ cilantro leaves
    • 1 sprig Curry leaves

    For Tempering

    • 1 tsp Mustard seeds
    • 1 tsp Cumin seeds/ Jeera

    Instructions

    • Wash millet thoroughly in running water until water runs clean.
    • Pressure cook millet along with 1.5 cups of water to a fine mesh. Takes about 5 whistles.
    • Once done, remove, mash and let cool completely.
    • When cool enough to touch, add the cold water and salt and mix thoroughly.
    • To this add the whisked yogurt and mix well.
    • Add the ginger, green chili, shallots, curry leaves, coriander and raw mango bits and mix well.
    • Heat a pan with 2 tsp oil.
    • Pop the mustard seeds and tip in the cumin.
    • Once the cumin crackles, add this to the millet mixture.
    • Mix well.
    • Check for seasoning and adjust if required.
    • Garnish with the pomegranate pearls.
    • Let chill in the fridge till 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!

    Please note that this post was originally published in March 2015. It has now been updated with recipe card and notes.

    Instant Pot Whole Masoor Dal – Brown Lentils Curry

    By 1 Comment

    HOW TO COOK KALI MASOOR DAL IN INSTANT POT?

    Wholesome, nutritious and creamy whole brown Masoor dal cooked in the Instant Pot. This makes for a satisfying meal when served with steamed rice or Rotis. 

    Instant pot whole masoor dal served in a black bowl with steamed rice and salad

    Why we love Instant Pot Whole Masoor Dal?

    ✓ Whole Masoor Dal is just what we love on a day when comfort food is on the mind.

    ✓ This is a naturally vegan and gluten-free Dhal curry.

    What is Masoor Dal?

    Known as brown lentils, whole Masoor Dal is not only protein-rich but has a creamy buttery texture.  We also refer to this as Black Masoor Dal, Kali Masoor Dal or Sabut Masoor Dal in Hindi. In Tamil, we call this Mysore Paruppu. This makes it the perfect partner for flatbreads like Mint Paratha. 

    [feast_advanced_jump_to]

    Pot in Pot Cooking in Instant Pot

    The best thing about owning a 6 qt IP is that you can use the pot in pot method to cook two or sometimes even three dishes in one go.

    In this post, I have shown how to cook the brown lentils curry and some basmati rice in the IP together using the pot in pot method. 

    So what exactly is Pot in Pot Cooking?

    This is a cooking method in which we will be using another pot inside the inner pot of the IP to cook another dish. To do this, we will place a tall trivet inside the IP. And then, we will use another IP-compatible pot to cook our second dish. I highly recommend using food-grade stainless steel pots for all your pot in pot cooking. In India, we get something called cooker separators. These are used in traditional pressure cookers. You can use the same to cook in your Instant Pot too.

    Pot in Pot method to cook Masoor Dal and Basmati Rice

    As i mentioned, we will be cooking the Masoor dal curry and some Basmati rice in one go. Here are some key things to note before we begin pot in pot cooking.

    Masoor dal and basmati rice vary in cooking time. So we need to balance that out. To do this, we need to soak the whole Masoor dal for an hour. Soaking the lentils reduces cooking time drastically.

    At the same time, Basmati rice tends to cook to a mush very quickly. So in this recipe, we are not going to be soaking the rice like we did for our Instant Pot Spinach Pulao. Instead, we will simply wash the rice, add water and salt and cook it like any short-grained rice. If you soak Basmati, then it will be cooked to a mush. Following this method means you will have beautifully cooked separate fluffy grains of rice.

    pot in pot cooking in instant pot- rice and whole masoor dal

    Ingredients

    For the pressure cooker whole Masoor Dal

    Whole Masoor Dal- Known as brown lentils, these are creamy and buttery just like our Moong Beans. These lentils are our primary ingredient in this recipe.

    Onions, Tomatoes, Ginger and Garlic- All these four form the base of any Indian curry. While tomatoes are not added in a traditional Masoor dal recipe, we love the tanginess. So I went ahead anyway. Lentils, on the whole, are gassy foods. They cause flatulence and bloating in some people. To keep these at bay, we are using ginger and garlic. 

    Aromatics- Our Instant pot whole Masoor Dal curry uses the most basic Indian spices – Ground coriander, ground paprika, ground turmeric, and Garam Masala. In case you do not have Garam Masala, substitute it with curry powder. Try the Madras Curry powder!

    For the rice

    Basmati rice- We love eating this fragrant rice variety with any Dal. Other varieties of rice that pairs well with this Masoor dal- Regular raw rice, Rosematta rice and Gobindobhog rice. Surti Kolam works well too.

    Water and Salt- Both are essential. I like adding salt to my Basmati rice. It is just a personal preference. You can skip the salt too, if you like.

    Meal Planning, Freezing and Prep

    Meal Planning

    If you plan on making this over the week, I suggest that you soak the Masoor dal for an hour, drain the water and store the soaked dal in a fridge-safe glass container. This keeps well for upto 2 days. In case you want to store it longer, then I recommend freezing the soaked lentils.

    Freezing Whole Masoor Dal

    Alternatively, you can cook this dal entirely and freeze the cooked dal too. You can easily double this recipe. To freeze the Instant pot whole masoor dal, cook the recipe according to the instructions. Let it cool down. Once cool, divide into portions and transfer to freezer-friendly containers or silicon bags. Freeze. 

    Frozen whole masoor dal keeps well in the freezer for up to 1 month. 

    Before you are ready to enjoy this frozen Masoor dal, let it thaw for at least 2 hours at room temperature or for 4 hours in the fridge. You can also use the microwave to defrost the Masoor dal. When thawed, add the portion of dal to a saucepan and bring to a gentle boil. Serve hot with rice or Rotis.

    Prep Work

    Assuming you are making this curry right away, begin your prep by soaking the lentils first. Towards the end of the soaking time, chop the onions, tomatoes, ginger and garlic. Then you will be all set.

    Serving Suggestions

    Instant pot whole masoor dal served in a black bowl with steamed rice and salad

    There are two ways to go about enjoying some whole Masoor dal. One is to serve it with any carbs of your choice. Think steamed rice or regular Rotis or even some Parathas.

    And then, you can serve this without any carbs for an ideal low-carb meal. Add finely chopped cucumbers, grated beets and carrots as toppings. Finish with a big scoop of greek yogurt or vegan cashew yogurt. And there, your fancy Masoor dal is ready!

    Paratha Recipes

    Mealthy Whole Masoor Dal

    You can make this recipe in a regular pressure cooker too or in your Mealthy Mulitpot. 

    To make this in the Mealthy, use the same timings and settings like Instant Pot.

    Pressure cooker whole Masoor Dal

    If you do not have an electric pressure cooker, you can still make it in a regular stovetop PC too. Heat a heavy bottomed pressure pan with the oil. Crackle the cumin seeds, add the ginger and garlic along with the green chili. Saute till garlic begins to brown. Now add the onions and salt. Saute and cook till onions become soft. When they are soft, add the spice powders, mix well and cook on low flame for 20 secs. Next, add the finely chopped tomatoes and stir well. Cook till tomatoes turn mushy. Tip in the soaked lentils along with water. Mix well. Pressure cook for 6 whistles on medium flame. Allow pressure to release naturally. When the pressure releases, open and mash the lentils lightly. Simmer for 2 mins on medium flame. Garnish with coriander leaves, ginger juliennes and finely chopped green chili.

    Whole black Masoor Dal water ratio 

    In this recipe, I have used 1:3 ratio for cooking the brown lentils. This was just perfect for our liking. We love our Dal to be creamy and thick. So this proportion worked very well for us. You can also add 3.5 c water if you like a thinner Dal. 

    I will not recommend using less water than mentioned here for two reasons. The first is that the dal will not cook. The second is that you will likely get a burn signal on your IP. 

    How to cook Masoor Dal in Instant Pot? – Method

    Soaking the Masoor Dal

    Wash the whole masoor dal thoroughly under running water. Drain all the water used for washing. Add 2 c water to this and let it soak for 1 hour.

     

    Making Instant Pot Whole Masoor Dal

    Place the inner pot in the IP. Turn on saute mode on normal in the IP for 9 mins. Now add the oil. When the display reads hot, add cumin seeds and green chili. Once the cumin seeds crackle, add the ginger and garlic. Mix well and saute for 1 min. Now, add the finely chopped onions and salt. Mix well and saute till onions become soft. Add all the spice powders and mix well. At this stage, add the finely chopped tomatoes and mix well.

    Continue to cook till tomatoes turn mushy. This takes 3 mins. Drain the water from the soaked lentils. Add the soaked lentils to the pot along with 3 c water. Mix well.

    Turn off the saute mode.

    Pot In Pot Cooking along with Basmati rice

    Place a trivet inside the pot. To another stainless steel pot, add and wash the basmati rice under running water 2 times. Drain all the water used for washing. Add salt and 2 c of water to the washed rice. Place the rice pot on the trivet and close the rice pot. Close the lid of the IP and turn the valve to sealing. Turn on Pressure cook mode on high for 10 mins. Allow the cooking cycle to complete. Wait for the pressure to release naturally.

    Once done, switch off the IP.

    Simmering

    Open the lid, remove the cooked rice and the trivet. Fluff the cooked rice with a fork.

    Using a ladle, mash the lentils gently. Turn on saute mode on high for 2 mins and allow the curry to simmer. Garnish with finely chopped coriander leaves, ginger juliennes and finely chopped green chili. Mix well and serve hot with the cooked rice.

    Instant pot whole masoor dal served with airfryer cauliflower and steamed rice

    Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on  Pinterest for delicious content. Tried our Instant Pot Whole Masoor 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 curry.

    Instant Pot Masoor Dal- Recipe Card

    Instant pot whole masoor dal served with airfryer cauliflower and steamed rice
    Print Recipe
    5 from 2 votes

    Instant Pot Whole Masoor Dal

    Whole Masoor Dal curry made with brown lentils. Creamy, wholesome and nutritious Dhal curry. Makes a great weeknight dinner.
    Prep Time30 minutes
    Cook Time15 minutes
    Resting Time25 minutes
    Course: Mains
    Cuisine: Indian, North Indian
    Servings: 4 persons

    Equipment

    • Instant Pot 6 qt

    Ingredients

    For soaking the lentils

    • 1 c Whole Masoor Dal Brown lentils
    • 2 c Water

    For the Instant Pot Whole Masoor Dal

    • 1.5 tbsp Rice bran oil
    • 1 tsp Cumin seeds
    • 1 slit Green chili
    • 1 tbsp Finely chopped garlic
    • 1.5 tsp Grated ginger
    • 1 c Finely chopped onions
    • 2 tsp Salt or to taste
    • 1.5 tsp Ground coriander
    • 1.5 tsp Ground paprika
    • 1 tsp Garam Masala
    • 1 tsp Turmeric powder
    • 1 c Finely chopped tomatoes
    • 1 recipe Soaked masoor dal
    • 3 c Water

    For garnishing

    • 1 tsp Ginger juliennes
    • 1 tsp finely chopped green chili
    • 2 tbsp finely chopped coriander leaves

    To serve

    • 1 c Basmati rice
    • 2 c Water
    • 1 tsp Salt

    Instructions

    Soaking the Masoor Dal

    • Wash the whole masoor dal thoroughly under running water.
    • Drain all the water used for washing.
    • Add 2 c water to this and let it soak for 1 hour.

    Making Instant Pot Whole Masoor Dal

    • Place the inner pot in the IP.
    • Turn on saute mode on normal in the IP for 9 mins.
    • Now add the oil.
    • When the display reads hot, add cumin seeds and green chili.
    • Once the cumin seeds crackle, add the ginger and garlic.
    • Mix well and saute for 1 min.
    • Now, add the finely chopped onions and salt.
    • Mix well and saute till onions become soft.
    • Add all the spice powders and mix well.
    • At this stage, add the finely chopped tomatoes and mix well.
    • Continue to cook till tomatoes turn mushy. This takes 3 mins.
    • Drain the water from the soaked lentils.
    • Add the soaked lentils to the pot along with 3 c water.
    • Mix well.
    • Turn off the saute mode.

    Pot In Pot Cooking along with Basmati rice

    • Place a trivet inside the pot.
    • To another stainless steel pot, add and wash the basmati rice under running water for 2 times.
    • Drain all the water used for washing.
    • Add salt and 2 c water to the washed rice.
    • Place the rice pot on the trivet and close the rice pot.
    • Close the lid of the IP and turn valve to sealing.
    • Turn on Pressure cook mode on high for 10 mins.
    • Allow the cooking cycle to complete.
    • Wait for the pressure to release naturally.
    • Once done, switch off the IP.
    • Open the lid, remove the cooked rice and the trivet.
      pot in pot cooking in instant pot- rice and whole masoor dal
    • Fluff the cooked rice with a fork.
    • Using a ladle, mash the lentils gently.
    • Turn on saute mode on high for 2 mins and allow the curry to simmer.
    • Garnish with finely chopped coriander leaves, ginger juliennes and finely chopped green chili.
    • Mix well and serve hot with the cooked rice.
      Instant pot whole masoor dal served with airfryer cauliflower and steamed 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!

    More Dal Recipes

    Smoothie Recipes for Summer

    By 2 Comments

    In a few days, I m sure we will all be groaning just thinking about cooking or entering the kitchen. Summer means less time in the kitchen. And it is also a great time to enjoy a cold breakfast. Here is a list of 10 easy smoothie recipes that you can try this.

    10 easy vegan smoothie recipes for summer 

    How to make a better smoothie?

    Many times, people assume that a smoothie is either bland or is just about fruit. Let me share a few tips and tricks to make your morning smoothies interesting.

    Use frozen fruits

    Yep! This is a thing. I have a bag of frozen bananas or berries in my fridge almost always. Not only does this improve the mouth feel of the smoothie but also eliminates the need to add ice cubes or chilled milk.

    Choose the right liquids

    We love oat milk and almond milk smoothies. But nut milk or even dairy milk may not be the right liquid for all smoothies. Try just plain water or even coconut water. Believe me, coconut water is a game changer.

    Invest in a good quality blender

    This may sound like a very duh thing. But we are talking about a really quick breakfast here. And blending frozen fruit means your blender should be really good. Invest in a high quality blender. Make sure the motor is at least 600W. 

    Fancy that smoothie up

    Why should a smoothie always be served in a glass or mason jar? Make a smoothie bowl, top it up with a good amount of nuts, seeds or even edible flowers and you will have a very pretty breakfast smoothie bowl.

    A quicker and better breakfast with smoothie kits

    Before you order that smoothie kit online, pause. And hear me out. All you need are some ziploc bags and fruit to make a smoothie kit at home. 20 mins, some ziploc bags, an episode of Nadiya Bakes and you will have built your own smoothie kit.

    To make your own smoothie kit, chop up fruits of your choice and add them to a ziploc bag. You can also include spinach, cucmbers and even roasted veggies like carrots and beets to the smoothie kit. Try zucchini or even grated cauliflower for a change. Shove it in the freezer. 

    Whenever you feel like a smoothie, grab a bag, transfer all the frozen fruits and blend it to a smoothie by adding in a liquid of your choice.

    Choosing a base for smoothie recipes

    Now, for a creamy dreamy smoothie, we need to pick our smoothie base right. What exactly is a smoothie base? It is that ingredient which adds volume to our smoothie.

    While bananas are your best bet, roasted sweet potatoes, apples, carrots all work well too.

    10 delicious smoothie recipes to try this Summer

    Coffee Banana Smoothie
    Breakfast smoothie with coffee and banana- just what you need to wake up to. This breakfast coffee banana smoothie is vegan and gluten free.
    Check out this recipe
    vegan coffee banana smoothie topped with cacao nibs and served in glasses
    Blueberry Chia Smoothie
    Blueberry chia smoothie is a healthy nutrient packed smoothie with blueberries, almond milk and chia seeds. This is vegan, gluten free and can be made ahead
    Check out this recipe
    Sweet Potato Smoothie Bowl
    Sweet Potato Smoothie Bowl- a nutrient dense anti-inflammatory smoothie bowl using roasted sweet potatoes and natural sweeteners. Vegan. GF.
    Check out this recipe
    Mango Peach Smoothie
    A delectable combination of peach, mangoes and mint. Makes a fabulous breakfast smoothie
    Check out this recipe
    mango peach smoothie served with ice cubes around it
    Pear Arugula And Avocado Green Smoothie
    Pear Arugula and Avocado Green Smoothie is a nutrient packed vegan smoothie that can be used in a smoothie bowl along with toppings of choice.
    Check out this recipe
    Pineapple Orange and Ginger Smoothie
    Refreshing flavors of orange and ginger combined with chunky pineapple makes for this fabulous immunity boosting smoothie
    Check out this recipe
    Pineapple Ginger Orange Smoothie Served in a glass on a purple background
    Dragon Fruit Smoothie Bowl Aka Pitaya Smoothie Bowl
    Dragon Fruit Smoothie Bowl- A delicious thick dragon fruit smoothie topped with fruits and nuts.Vegan.
    Check out this recipe
    Pineapple Ginger Juice
    This pineapple ginger juice loaded with anti-oxidants and immune boosting ingredients is just what you need to begin your mornings.
    Check out this recipe
    pineapple ginger juice served in a tall glass. Little jars of juice beside the tall glass. These little glasses have been sealed using a cork. A half cut pineapple and lemon at the back. All of these placed over a wooden plate.
    Mango Kiwi Smoothie
    A cool, refreshing and filling smoothie with mangoes and kiwi. Vegan. Gluten free. Can be made ahead and chilled.
    Check out this recipe
    Carrot Apple Smoothie
    Filling and nutritious breakfast smoothie with the goodness of celery, cinnamon and ginger
    Check out this recipe

    Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on  Pinterest for delicious content. If you tried one of these recipes, then please leave a comment, rate our recipe and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this soup.

    If you liked these Smoothie recipes, then do check out some interesting Salad recipes from our archives.

    Salad Recipes