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.

apple cake instant pot

Oct 15th is my second blog anniversary.. Yay!! I have enjoyed the second year of blogging, from going to a self-published blog, to sharing printable recipes and nutritional information for each recipe. Ministry of curry now has a you tube channel with short and to-the-point videos for the recipes, we are on Pinterest, Twitter and Instagram!

Oh and the biggest thing we did over the last year is to publish recipes for the state of the art, super sophisticated Instant Pot pressure cooker that I have fell in love with! With 50+ international recipes and quick videos to give you an idea of how the Instant Pot works.

Cooking for us has definitely gone up to the next level, with healthy and delicious foods cooked faster and with the same authentic taste. More importantly my boys have started to cook using the Instant Pot which makes me so happy and satisfied. We have used our Instant Pot to make soups, chilies, rice, beans, lentils, pasta, curries, yogurt and cakes! And so proud to have show cased the summer berry cake at the Dr.Oz show!!

So here is a big shout out to family, friends and followers for your love and support. I couldn’t have done it without you. Thank you! Thank you!!

To celebrate the second blog anniversary, here is a delicious apple cake Instant Pot recipe:

apple cake instant pot

This cake is a combination of the apple cake that was adapted from smitten kitchen and my summer berry cake. Since I am using a 7″ push pan in the Instant Pot, the original oven recipe is halved and also modified to work for the Instant Pot.

This apple cake tastes even better the next day, which  makes it a perfect make ahead recipe. I usually make this cake at night so I have the cake ready to enjoy in the morning.

apple cake instant pot

Apple Cake - Instant Pot
Author: 
Recipe type: Dessert, Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 3 cups peeled and diced apples (any variety)
  • ½ tablespoon ground cinnamon
  • 2 tablespoons sugar
  • 1-1/2 cups flour + 1 tablespoon for dusting the pan
  • ½ tablespoon baking powder
  • ½ teaspoon fine sea salt
  • ½ cup vegetable oil
  • ¾ cup sugar
  • 2 tablespoon orange juice (I was out of OJ, so I used apple cider)
  • 1 teaspoon vanilla extract
  • 2 large eggs (room temperature)
Instructions
  1. Grease and flour a 7” cake pan. I use Fat Daddios’ 7” push pan.
  2. Peel, core and chop apples into small pieces.Toss with cinnamon and 2 tablespoon sugar and set aside.
  3. In a large bowl mix flour, baking powder and salt together and set aside.
  4. In a separate bowl, whisk together oil, orange juice, sugar, vanilla and eggs. Mix wet ingredients into dry ones; scrape down the bowl to ensure all ingredients are incorporated. This batter is thicker than the usual cake batter.
  5. Pour half of batter in the cake pan. Since the batter the thick allow it to spread evenly by gently tapping the cake pan on the sides. Spread half of apples on top of the batter. Slowly pour the remaining batter covering most of the apple pieces. Spread the remaining half apples and any juices on top.
  6. Cover the cake pan with a paper towel and then cover it tightly with aluminum foil. You can skip the aluminum foil by securing paper towel with a rubber band around the pan.
  7. Add 1 cup water to Instant Pot. Place the cake pan on the trivet and carefully place the trivet in the Instant Pot.
  8. Press Manual(Hi pressure) and adjust cook time to 60 minutes. Allow Natural Pressure release before opening the Instant Pot.
  9. Carefully take the trivet out and remove the aluminum foil and paper towel. Allow the cake to cool on a wire rack.
  10. Tastes even better the next day so make ahead!!

 

 

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!

saranachi puri

Although, not as common as laddu’s or karanji, Saranachi Puri is my eipcurean mom’s specialty! When I ask her about it, she tells me that it is a traditional recipe that she has tweaked to a slightly modern and sophisticated taste and look.

saranachi puri

She has a few twists to this traditional saranachi puri recipe that I love! The best one is, roasting the puri/flatbread on a pan before deep frying. This truly helps it absorb lesser oil making it less greasy and healthier.

So here we go with the recipe and few photos to give you a good visual of different steps. Here is semolina and chickpea flour roasted golden brown over medium heat:

Make the stuffing by mixing grated jaggery in warm milk, cardamom powder, nutmeg powder, saffron, ground nuts and roasted semolina + chickpea flour:

Make dough with the semolina and all-purpose flour and allow it to rest for 1-2 hours:

saranachi puri
Make Dough

After the dough has rested make it into four smaller balls. Using a pestle beat each dough ball on a firm surface for 4-5 minutes or until the dough becomes soft and no longer looks grainy. Make small  balls with the dough and the stuffing:

saranachi puri
dough and stuffing balls

Get ready to roll and roast the puris:

Here we are ready to fry them! Heat ghee/oil in a medium kadhai/wok on high heat. Once the oil is hot, add 2-3 puris at a time and lower the heat 30 seconds after adding the puri. Fry on medium-low heat until both sides of the puris are golden brown and crisp. Take the puris out on a tray lines with paper towel.

saranachi puri

If you enjoy making and eating Diwali faral, check out this ambrosial rose flavored karanji recipe. And here is a sneak-peak at our Diwali Celebrations!

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Saranachi Puri

A fried pastry made with sweet filling is a Maharashtrian delicacy made for festive occasions like Diwali.

Course Dessert
Cuisine Indian
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 10
Author Archana Mundhe

Ingredients

Dough:

  • 1-½ cup fine rava/semolina
  • 1-½ cup maida/whole purpose flour
  • 1 teaspoon salt
  • 2 pinches saffron
  • 2 tablespoon ghee
  • 1 cup milk warm

Stuffing:

  • 3 cup rava/semolina
  • 2 tablespoon ghee
  • 2 tbsp besan/chickpea flour
  • 2-½ cup jaggery grated
  • 1 cup milk warm
  • 1 teaspoon cardamom powder
  • 1/2 teaspoon nutmeg powder
  • 2 pinches saffron
  • 2 tablespoon almonds ground fine (optional)
  • 2 tablespoon cashews ground fine (optional)

Frying:

  • 1-2 cups ghee or oil

Instructions

  1. Mix semolina, whole purpose flour, salt and saffron. Heat 2 the ghee in a small pot and add it to the flour. Using warm milk knead soft and pliable dough. Note that this dough will harden so make sure it is not very hard while kneading. Add extra 1-2 tablespoon water if needed. Keep covered for 1-2 hours. After the dough has rested make 4 smaller balls. Using a pestle beat each dough ball on a firm surface for 4-5 minutes or until the dough becomes soft and no longer looks grainy. I prefer doing this on the floor instead of my counter tops.
    saranachi puri
  2. On medium flame, roast rava in ghee until it turns light golden brown. About 5-10 minutes. Add besan and roast for another 1-2 minutes.
    saranachi puri
  3. In a large mixing bowl mix the grated jaggery with 1 cup warm milk. Make sure that the jaggery has fully melted in the milk. Add roasted rava and besan to it. Add cardamom powder, nutmeg powder, saffron and ground nuts. Mix well and allow this mixture to rest for 2-4 hours.

    saranachi puri
  4. Make small and same sized balls with the dough and the stuffing. Note - Use half-tablespoon to scoop the dough and stuffing so they are all same size.
  5. Roll the dough into 2 inch circle. Place a stuffing ball in the center and pinch the sides of the rolled dough and bring the sides together on top of the stuffing. Close all the sides making sure that the stuffing is secured inside. Gently press the ball and roll it into a 2-3 inch puri. These Puris should not be too thin.
    saranachi puri
  6. Lightly roast these rolled puris on a pan over low-medium heat for about 30 seconds on each side. Keep roasted puris aside to fry. Repeat rolling and roasted of remaining puris.
    saranachi puri
  7. Heat ghee/oil in a medium kadhai/wok on high heat. Once the oil is hot, add 2-3 puris at a time and lower the heat 30 seconds after adding the puri. Fry on medium-low heat until both sides of the puris are golden brown and crisp. Take the puris out on a paper towel lined tray.
  8. Repeat frying the remaining puris.
  9. Note - Before adding a new batch of puris to fry increase the heat to high and then lower it few seconds after you have added the puris.
  10. Allow them to cool and store in an airtight container at room temperature for up to 2 weeks. Enjoy!

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!

This summer when my Mom visited, I had asked her to bring all of the whole-spices that she uses to make her garam masala. She was thrilled to bring them, together we had a great time exploring and comprehending each spice. These also were some of the most treasured moments for the mother-daughter duo, recollecting family anecdotes from generations past.

With my mom’s help I was able to map the marathi spice names to the english ones; with the hope of passing this down as one of the legacies for my children and my extended family.

mom's garam masalaMy mom slow-roasted each individual spice in a small pan, with a little bit of oil. Roasting helps get rid of any moisture in the spices making it easier to grind.  As she continued to roast, a nostalgic warm-earthy-sweet-peppery aroma filled my kitchen! It emotionally transported me not only to my childhood memories of my mom’s cooking but also to my grandma’s kitchen who I was lucky to have spent a great deal of time cooking with.

mom's garam masala

We allowed these roasted spices to completely cool before grinding them to a fine powder in the spice grinder. After grinding, we sifted the spice blend and ran the larger grainy spices through the grinder again. This ensured that the spices were evenly ground.

mom's garam masala

Here is the list of the spices we used in making my mom’s garam masala:

  • asafetida {hing} – used as a digestive aid, asafoetida has a strong odor that mellows out into a garlic-onion flavor
  • bay leaves {tamal patra} – aromatic leaves with impressive health benefits which includes detoxifying the body
  • black pepper {miri} – hot pungent spice, that helps improve stomach’s ability to digest foods and promotes intestinal health
  • black cardamom {badi velchi} – often referred to as queen of spices, gives a smoky flavor to curries
  • cardamom {velchi} – sweet and invigorating spice that adds a fresh flavor to many recipes
  • cumin seeds {jeera} – with it’s earthy, musky flavor; cumin seeds is one of the most popular spice
  • black cumin seeds {shah jeera} – slightly bitter than cumin seeds; these seeds are a rich source of dietary fibre
  • cinnamon {daalchili} – sweet-spicy flavored sticks enhance the flavors in many dishes
  • cloves {lavang} – with a distinct and undeniable warmth, cloves are one of the most powerful spices with intense flavors
  • coriander seeds {dhana} – lemony-citrus flavored seeds that add warm and nutty flavors
  • dried red chilies {lal mirchi} – with a rich earthy flavor, chilies add perfect heat and color to foods
  • fennel seeds {badishep} – lightly sweet and licorice flavored, these seeds are a good digestion aid
  • fenugreek seeds {methi} – these bitter tasting seeds help control diabetes and have diverse benefits for skin, hair, and health
  • mace {jaipatri} – outer covering of nutmeg; that adds subtle and delicate flavors
  • nutmeg {jaiphal} – sweet and pungent, adds a warm note to savory dishes
  • poppy seeds {khuskhus} – adds nutty flavors and are a good source of minerals
  • star anise {badyaan} -adds a sweet-licorice flavor to curries
  • stone flower {dagadphool} – with a strong earthy aroma this anti-inflammatory spice is also dominant in South Indian Chettinad cuisine
  • turmeric {halkund} – with a mild woody flavor, turmeric is a super food with its  natural anti-inflammatory properties

Mom's Garam Masala
Author: 
Recipe type: Spice Blend
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 12 oz
 
Ingredients
  • 2-3 tablespoon oil
  • 5 pieces -whole turmeric - halkund
  • ½ nutmeg - jaiphal
  • 1 tablespoon asafetida - hing
  • 5 cinnamon sticks - daalchini
  • 3 tablespoon cloves - lavang
  • 1.5 tablespoon black cumin seeds - shah jeera
  • 1 tablespoon cumin seeds - jeera
  • 10 - black cardamom - bad velchi
  • 1 tablespoon cardamom - velchi
  • 3 tablespoon kalpasi - dagadphool
  • 1 tablespoon fennel seeds - badishep
  • 2 tablespoon Mace - jaipatri
  • 3 tablespoon black pepper - mire
  • 10 star anise - badyan
  • 8 bay leaves - tamal patra
  • 2 tablespoon coriander seeds - dhane
  • 1 tablespoon fenugreek seeds - methya
  • 1 tablespoon poppy seeds - khuskhus
  • 25 - dried red chillies - mirchi
Instructions
  1. Add ½ tsp of oil at a time and slow roast each spice until it releases the aroma and is hot to touch. Allow all the roasted spiced to cool on a large tray.
  2. Grind the roasted spices in batches to make a fine powder.
  3. Sift the ground spice blend and grind any coarse spices.
  4. Store in an airtight glass jar.

 

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!

easy chicken noodle soup

Soups make fantastic meals on cool fall and winter nights. With most of our cooking in the Instant Pot, we are so happy that our favorite chicken noodle soup got even easier to make. This is my recipe that I came up with over years when I got frustrated eating restaurant noodle soup which was, WELL just not GOOD enough!

easy chicken noodle soup

So Here is a quick video for this EASY chicken noodle soup recipe:

chicken noodle soup with kale
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easy chicken noodle soup with kale -Instant Pot

A healthy, quick and EASY homestyle chicken noodle soup in Instant Pot

Course Soup
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author Archana Mundhe

Ingredients

  • 1 tablespoon oil
  • 2 tablespoon garlic minced
  • 1 cup onion diced
  • 1 cup carrots peeled and sliced
  • 1 cup celery sliced
  • 1 pound chicken breasts
  • 4 cup chicken broth better than bouillon chicken broth base
  • 2 cups egg noodles no yolks egg white noodles
  • 4 handful baby kale or baby spinach
  • black pepper
  • 1 tablespoon parsley chopped for garnish

Instructions

  1. Turn Instant Pot to Saute mode. Add oil, garlic, onion, carrots and celery. Saute for 30 seconds. Add chicken breasts, broth and give a quick stir. Close Instant Pot life with pressure valve to sealing. Set to Manual(Hi) 5 minutes. Open Instant Pot after Natural Pressure Release or after 5 minutes NPR.
  2. Take the Chicken Breasts out and shred them with a a fork.
  3. Set Instant Pot to Saute mode. Add egg noodles and shredded chicken. Cook for 4-5 mins or until the egg noodles are cooked.
  4. Add baby kale and stir everything together. Turn the Instant Pot off. Garnish with black pepper and fresh parsley.

Recipe Notes

You can add any greens you like in the end. We love baby kale and baby spinach!

 

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. 

 

 

 

Tasty Cabbage Rice – Instant Pot

Cabbage Rice is a simple and tasty, vegan rice dish that is loaded with vitamins from cabbage and has just right heat from fresh ginger and green chilies.

This is one of my mom’s newest recipe that I got to taste and learn when she visited me this summer. When she first made it on the stove-top, I was not sure if it would be a good recipe for Instant Pot. As, this recipe does not use a lot of water. The soaked rice is basically slow cooked with little water and then all the juices from shredded cabbage.  It did take us a couple of tries to achieve this perfect Instant Pot recipe! Continue reading “Tasty Cabbage Rice – Instant Pot”

Vegetable Manchurian – Instant Pot

Vegetable Manchurian – Veggie meatballs simmered in a spicy and tangy soy-ginger-garlic based sauce served over fried rice or noodles! A popular Indian Chinese recipe that is relished in India. vegetable manchurian

Indian Chinese is basically adaptation of Chinese spices and cooking techniques to Indian tastes. I remember the “indochinese” food sold on street carts while I was growing up in India. Dishes like chop-suey, schezwan and manchurian became immensely popular with everyone as it was tasty, quick and affordable. Growing up in a health conscious family, although I loved Indochinese foods I knew that some of them were loaded with soya sauce and many were deep fried. I then started to adapt many of those recipes and gave them a healthier twist. Home made fried rice and lo-mein noodles are on a repeat list in our house especially for quick weeknight meals. What I had never thought, was making vegetable manchurian at home. Just the thought of frying those veggie balls kept me away from making this dish. Then, Thank to a dear friend, I started using the IKEA veggie balls! They are sold frozen and come in handy for many recipes like malai kofta and kadhi pagodas! If you do not have an IKEA near you, I am sure you will find some good veggie balls at trader joe’s or whole foods. So here is an EASY vegetable manchurian recipe in the Instant Pot using frozen IKEA vegetable balls:

vegetable manchurian
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Vegetable Manchurian - Instant Pot

Vegetable meatballs simmered in a spicy and tangy soya-ginger-garlic based sauce served over fried rice or noodles

Course Main Course
Cuisine Chinese, Indian
Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Calories 350 kcal
Author Archana Mundhe

Ingredients

  • 1 tablespoon oil
  • 1/2 cup onion diced
  • 2 teaspoon ginger grated
  • 2 teaspoon garlic minced
  • 1 teaspoon red chili flakes optional
  • 16 IKEA veggie balls frozen
  • 2 cups vegetable broth
  • 2 teaspoon low sodium soy sauce
  • 2 teaspoon vinegar I used chili vinegar
  • 2 teaspoon sugar
  • 2 tablespoon arrowroot powder or corn flour mixed in 1/4 cup of water

Garnish:

  • red pepper flakes
  • 2 tablespoon cilantro chopped
  • 2 tablespoon scallions sliced

Instructions

  1. Turn Instant Pot to saute(more) mode. Once the ‘hot’ sign displays add onion, ginger and garlic. Sauté for a minute. Add red chili flakes, veggie balls and broth. Give a quick stir.
  2. Close Instant Pot with pressure valve to sealing. Cook on Manual (Hi) for 4 minutes followed by Quick Release. Open the lid and set the Instant Pot to saute mode. Add soy sauce, chili vinegar and sugar. Add arrowroot (or corn) slurry.

  3. Mix well and cook until the sauce comes to a gentle boil. Add more red chili flakes for spicier taste. Garnish with cilantro and scallions.

  4. Enjoy hot over fried rice or noodles!