Quick White Chicken Poblano Chili – Instant Pot

Quick White Chicken Poblano Chili – Delicious and hearty, one pot smokey chili recipe that just needs you to dump all the ingredients and start the Instant Pot.

We love poblano but feel free to skip them or add an extra jalapeño for some more heat. Add a cup of corn to this recipe to get a twist of sweet and spicy flavors. You can cut up the chicken before or shred it after cooking, change it up the way you like it. Basically a simple and versatile recipe that you can cook up to your preference and taste! Continue reading “Quick White Chicken Poblano Chili – Instant Pot”

Diwali Celebrations

Story of our Family Diwali Celebrations in the USA!

After 5 days of a fun-filled Diwali this year I thought it would be nice to share my family’s experience with you. Diwali, which translates to a row of lights, is the main Hindu festival celebrated in autumn. In Maharashtra, where I grew up, it is celebrated with a lot of enthusiasm. My love for celebrating is a result of my mom’s passion for this holiday, which I mentioned in my last post: rose coconut karanji.

Diwali signifies the victory of light over darkness, good over evil, knowledge over ignorance, and hope over despair – ideologies that are at the core of my family’s values.

Diwali celebrations

Continue reading “Diwali Celebrations”

Apple Cake – Instant Pot

This delicious Apple Cake, ‘pressure cooked’ in the Instant Pot, is loaded with fresh apples coated with cinnamon and sugar making it a perfect breakfast or dessert cake.

I used my 7-in-1 DUO Instant Pot to perfect this apple cake recipe as I know that is the model most of my followers have. Continue reading “Apple Cake – Instant Pot”

Saranachi Puri {fried flatbread with sweet stuffing}

Saranachi Puri or Satori, a fried pastry made with sweet filling is a Maharashtrian delicacy made for festive occasions like Diwali.

With Diwali just around the corner, here is a heavenly treat I would like to share with everyone. This summer, mom and I spend a relaxed afternoon making saranachi puri. I loved every single moment we spent together trying to master this recipe. My boys were home that day and we were happy to see them appreciate and devour these yummy treats! Continue reading “Saranachi Puri {fried flatbread with sweet stuffing}”

Rose Coconut Karanji {pastry with rose flavoured coconut filling}

Rose coconut karanji – a crispy pastry filled with sweet and delicate rose flavored coconut filling that melts divinely in your mouth. Yes, it is Diwali this week and if I can share one traditional recipe with you, hands down it would be this rose coconut karanji. I am not a big fan of the traditional karanji but I am hooked on to this delectable recipe which has aromatic and sweet, rose flavored filling. Happy Diwali everyone!

rose coconut karanji Continue reading “Rose Coconut Karanji {pastry with rose flavoured coconut filling}”

Mom’s Chicken Curry – Instant Pot

Mom’s Chicken Curry – An unbelievably tasty chicken curry with onion-coconut based gravy and earthy, piquant flavors from the turmeric, red chili powder and garam masala!

This chicken curry is a family recipe that I grew up eating many Sundays. Our family mostly ate vegetarian meals while Sundays were special for non vegetarian meals. I might fall short of words trying to describe my mom’s chicken curry. This is not your usual restaurant curry. It is a perfectly spiced curry with earthy flavors from the spices, a comfort food and a treasured recipe packed with mom’s love! Continue reading “Mom’s Chicken Curry – Instant Pot”

Mom’s Garam Masala – A Family Recipe

Mom’s Garam Masala – I cannot believe that I am finally writing an actual post about this amazingly aromatic, out-of-the-world garam masala recipe!! This is a family recipe that is being used for generations and this is my attempt to preserve some of the family traditions as a legacy.

As mentioned in my simple garam masala recipe, every family has their own version of garam masala and I couldn’t be happier to finally share the one from my family! In many maharashtrian families this kind of masala is also referred to as ‘Goda masala’. My mom uses this garam masala to make the authentic and delicious recipes like chicken curry, stuffed eggplant or black eyed peas curry!

Continue reading “Mom’s Garam Masala – A Family Recipe”

EASY Chicken Noodle Soup with Kale – Instant Pot

Here is a homestyle EASY chicken Noodle soup with kale that is cooked under 30 minutes in the Instant Pot. It is SO healthy, delicious and simple that ANYONE can make it. Few basic ingredients and you have a comforting one-pot meal for those busy weeknights! Continue reading “EASY Chicken Noodle Soup with Kale – Instant Pot”

Madras Lentils/Daal Makhani with Brown Rice – Instant Pot

Madras Lentils/Daal Makhani – Two names to debate on as they connect a North Indian delicacy to a south Indian dish?

A few weeks ago, while I was shopping at my local Costco, I saw a table with “Tasty Bites Madras Lentils” for tasting. I am usually good at staying away from pre-packaged foods but that day, shopping at lunch hour on empty stomach, made it harder for me to resist. Plus I LOVE South Indian food and the word “madras” really made me more curious. Anyway, I tried a few spoonfuls of it and it reminded me of the traditional north Indian “Daal Makhani”! Except I did not taste too many spices in the Costco Madras Lentils making them a bit lighter yet very flavorful. I am still curious on why they call it Madras Lentils?

 

I took a picture of the package to see the ingredients with a plan to try making them at home. The ingredients list from the packaging was – water, tomatoes, lentils(adzuki beans), onions, red kidney beans, cream, butter, oil, salt, ginger, cumin and chillies.

So here is the basic difference between Madras Lentils and my Daal Makhani recipe:
  • Daal Makhani recipe, in addition to the above ingredients from Madras lentils, also has fresh garlic, cumin powder, coriander powder and garam masala.
  • Daal Makhani has whole Black Gram Beans and Red Kidney Beans while the Costco Madras Lentils had adzuki beans and red kidney beans.

madras lentils/daal makhani

So with these basic differences in mind, I decided to try the recipe with just the ingredients from the Madras Lentils package. With the magic of the Instant Pot , the madras lentils were cooked to perfection with all the spices infused so well in about 45 minutes!!

I did sprinkle a little bit of garam masala in the end but that was more of a personal choice. I also used black gram beans instead of adzuki beans and I think whole brown lentils(masoor) will also work well in this recipe!

Here is the video for EASY Tasty Bites Madras lentils/Daal Makhani recipe with Pot in Pot Brown Rice:

Check out the recipe below that also explains how to easily adjust this recipe for a more authentic Daal Makhani recipe:

maras lentils/daal makhani
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Madras Lentils/Daal Makhani with Brown Rice - Instant Pot

A creamy lentil dish cooked with whole black lentils and kidney beans, lightly spiced to enjoy as a chili or over rice!
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6
Author Archana Mundhe

Ingredients

Ingredients for Madras Lentils/Daal Makhani:

  • 1 cup Black Gram Beans/adzuki beans/whole brown lentils
  • 1/3 cup Red Kidney Beans
  • 1 tablespoon oil ghee or coconut oil
  • 1 teaspoon cumin seeds
  • 1 cup finely diced onion
  • 1/4 teaspoon turmeric powder
  • 2 tablespoon fresh ginger grated
  • 2 cups diced tomatoes
  • 2 teaspoon kosher salt
  • 2 teaspoon kashmiri red chili powder
  • 1/2 cup light cream or coconut cream or cashew cream
  • 1 teaspoon garam masala optional for non-spicy lentils
  • cilantro for garnish

Rice:

  • 1 cup brown rice
  • 1 tsp salt

Instructions

Instructions:

  1. Rinse and soak black gram beans and red kidney beans in 3 cups of water. Overnight or 6-8 hours. Drain the water after soaking and keep the beans aside.
  2. Set Instant Pot to Sauté(more) mode. Once the "Hot" sign displays, add oil and cumin seeds. Add onions and mix well.
  3. Add turmeric powder, fresh ginger, tomatoes, salt, red chili powder and beans. Mix well.
  4. Add 2 cups of water.

For pot in pot rice (optional)

  1. Rinse and drain rice. Add rice, 2 cups of water and salt in a stainless steel container.
  2. Put a tall trivet ( I have a 2.75 inch one from amazon) over the beans.
  3. Place rice container on the trivet.
  4. Close Instant Pot with pressure valve to sealing. Cook on Manual(Hi) for 30 minutes followed by Natural Pressure Release.
  5. Open Instant Pot and set to saute mode.
  6. Carefully take out the Rice container and the trivet.
  7. Stir in cream, add garam masala (optional) and garnish with cilantro.

Recipe Notes

Notes to make a more authentic daal makhani:

1.Add 1/2 tablespoon of cumin powder, 1/2 tablespoon coriander powder, 1 tablespoon of minced garlic along with ginger and red chili powder. 2. Add 1 tablespoon kasoori methi {dried fenugreek leaves} along with fresh cilantro in the end. 3. You can also add more or less red chili powder and garam masala to adjust the spice level.

Notes to make dairy free: 1. Replace ghee with oil 2. Use coconut cream or cashew cream(blend cashews in water)

I prefer soaking the beans overnight. If you decide to cook them unsoaked, increase the cook time to 60 minutes.