Summer Berry Cake – Instant Pot

Summer Berry Cake – A perfect tea cake made with mixed berries, lemon zest and dressed with luscious lemony glaze topped with more fresh berries!

I love cooking in my Instant Pot and this summer I took it to a new level with baking many cakes in my newest 9-in-1 Instant Pot DUO 60!

summer berry cake

We made several boxed cakes, breads, savory cakes and brownies. It was nice  to not heat up the whole kitchen with the oven and still have delicious bakes goodies. We loved the moist and dense textures and especially the convenience of the new 9-in-1 Instant Pot with its cake button.

As an Instant Pot super fan, this summer I was invited to be a guest on the Dr.Oz show. When I was asked to bring a cake made in the Instant Pot, I decided to bring my favorite, gorgeous summer berry cake!

summer berry cake

This is a basic vanilla cake with lemon zest and lots of berries. The lemony glaze drizzled over the cake is DELICIOUS and enhances the flavors of this not-too-sweet  cake. Plus can’t go wrong with more fresh berries on top along with some fresh mint?

summer berry cake
Print

Summer Berry Cake

A perfect tea cake made with mixed berries, lemon zest and dressed with luscious lemony glaze topped with more fresh berries! 

Course Breakfast, Dessert
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8
Calories 475 kcal
Author Archana Mundhe

Ingredients

INGREDIENTS:

  • 1-1/2 cups all purpose flour plus 1 tablespoon
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • 3/4 cup of sugar
  • 1 egg room temperature
  • 3/4 cup buttermilk room temperature
  • 1/4 cup oil
  • 1 teaspoon vanilla
  • 1 teaspoon lemon zest from 1 lemon
  • 2 cups mixed fresh berries rinsed, dried and coated in ½ tablespoon of flour. (blueberries, chopped blackberries and raspberries)

Glaze

  • 2 cup powdered sugar
  • 1 tablespoon melted butter
  • 4 tablespoon lemon juice from 1 lemon

Topping

  • 2 cup mixed berries
  • handful mint leaves

Instructions

  1. Grease and flour a 7” cake pan. I use Fat Daddios’ 7” push pan.
  2. In a large bowl Sift 1-1/2 cups of flour, baking powder and salt together and set aside.
  3. In a medium bowl cream together sugar, egg, buttermilk, oil, vanilla and lemon zest until the mixture gets light and fluffy. Pour this batter over the flour mixture and mix well until all the dry ingredients are blended in. Gently fold in the berries in the batter.
    summer berry cake
  4. Pour the batter in the prepared cake pan. Cover the cake pan with a paper towel and then cover it tightly with aluminum foil.

  5. Add 1 cup water to Instant Pot. Place the cake pan on the trivet and carefully place the trivet in the Instant Pot DUO PLUS 9-in-1.
  6. Press Cake option(Hi pressure) and change the Mode to Less. Adjust cook time to 35 minutes. Allow Natural Pressure release before opening the Instant Pot.
  7. Carefully take the trivet out and remove the aluminum foil and paper towel. Allow the cake to cool on a wire rack. Take the cake out of the cake pan. 

    summer berry cake
  8. Once the cake is cooled, whisk powdered sugar, butter and lemon juice until very smooth. Drizzle over the cake letting it trickle down the sides. Allow the glaze to set for 10-15 minutes before topping the cake with more berries and mint. 

  9. Enjoy! It will stay well covered at room temperatures for 2-3 days!

Recipe Notes

Notes:

I would recommend using fresh berries instead of frozen. With frozen berries I have seen varied cook times. It takes additional 10-15 minutes for the cake due to the extra water content in frozen berries. 

 

To make this cake in the 7-in-1 Instant Pot DUO, use same cooking time. 

 

Ragda Patties {pattice} – Instant Pot

A popular street food in India, Ragda patties is a dish everyone must try once. A spicy white peas curry served over potato patties and dressed up with sweet and tangy chutneys, crispy sev and garnished with diced onions and fresh cilantro. Every bite is an magical explosion of “spicy, sweet and tangy” AKA “CHAT-PATA” flavors and the melt in mouth potato patties.

Unlike the kind you would get from a street cart or restaurant, this homemade version is much more healthier without compromising on the taste!

ragda patties

Growing up, I devoured plated and plates of ragda patties made by my mom. When the time came for me to make it myself I found it intimidating with it’s 2 part recipe and all those toppings. After making it a couple of times I realized that it really isn’t as complex as it looks.

ragda patties

Here are couple of tips on making ragda patties EASY and moreover doable:
  • Boil and peel the potatos ahead of time – Medium potatoes or large potatoes cut in half pressure cooked for 10 mins does the job well.
  • Make the tamarind chutney 2-3 days ahead of time or go ahead and buy a store bought jar.
  • If you like it spicy, buy some green chutney or make it ahead of time.
  • And lastly, don’t forget to soak the white peas for 8 hours.

I like the convenience of using Instant Pot or my stove top pressure cooker for perfectly cooked, soft, melt-in-mouth peas curry. Here is a quick video on how to make the Ragda {curry} for the Ragda Patties in Instant Pot:

Follow this detailed recipe for Ragda, Patties and our way of assembling this flavor-bomb dish!

ragda patties
Print

Ragda Patties

A delicious street food from India, A mouthwatering white peas curry served over potato patties.
Course Appetizer
Cuisine Indian
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4
Author Archana Mundhe

Ingredients

Ragda Curry

  • 1 cup dry white peas Soaked in water overnight or 8 hours
  • 2 tablespoon cooking oil
  • 1/2 teaspoon mustard seeds
  • 1/4 teaspoon asafetida optional
  • 1/2 teaspoon turmeric powder
  • 1 large onion finely chopped
  • 1/2 tablespoon ginger grated
  • 1/2 tablespoon garlic minced
  • 1 large ripe tomato diced (1 cup)
  • 1/2 tablespoon cumin powder
  • 1/2 tablespoon coriander powder
  • 1/2 teaspoon garam masala More for spicier curry
  • 1 tablespoon mild red chili powder
  • 2 teaspoon salt
  • 1 tablespoon brown sugar or jaggery packed
  • 1 tablespoon tamarind paste concentrated
  • 1/4 cup cilantro chopped for garnish

Potato Patties (Makes 16)

  • 3 large yellow potatoes halved
  • 1 teaspoon ginger grated
  • 1 teaspoon green chillies minced
  • 2 teaspoon salt
  • 2 tablespoon corn flour
  • 2 tablespoon oil or as needed

Tamarind Chutney

  • 2 tablespoon tamarind paste
  • 6 tablespoon brown sugar or jaggery
  • 1 tablespoon of water

Optional toppings

  • 1 medium red onion finely diced
  • 1/2 cup cilantro chopped
  • 1/2 cup thin sev
  • 1 tablespoon red chili powder
  • 1/2 tablespoon cumin powder

Instructions

Ragda Curry

  1. Turn Instant Pot to Saute(More) mode. Once the hot sign displays, add oil. Allow the oil to heat up for a minute. add mustard seeds. Allow them to splutter, this may take upto 2 mins.
  2. Add asafetida, turmeric, onion, ginger and garlic. Sauté for 1-2 minutes. Add tomato, cumin powder, coriander powder, garam masala, red chili powder and salt. Mix well.
  3. Add soaked peas. Add brown sugar, tamarind paste and 2 cups of water. Close Instant Pot with pressure valve to sealing. Cook on Manual(Hi) for 20 minutes followed by NPR.
  4. Open IP, garnish with cilantro. Adjust salt, garam masala and water depending on the spice level and consistency you like.

Potato Patties

  1. Add 1 cup water to Instant Pot. Keep the trivet inside and place the potatoes on it. Close the lid with pressure valve to sealing. Cook on Manual(Hi) for 10 mins followed by Natural Pressure Release.
  2. Open the instant pot. Peel the potatoes and put in a large mixing bowl. Add ginger, chillies, salt and corn flour. Mash everything together with a hand masher to make a smooth dough.
  3. Take about 2 tablespoon of the dough and form a ball, press to make a 2 inch disc. Repeat for remaining dough.
  4. Heat a large non-stick griddle and spread half of the oil on it. Depending on the size of the griddle place all or half of the patties on it. Cook until both sides are golden brown. Adding remaining oil as required.
  5. Turn the heat off and you can keep the patties on the griddle until you are ready to assemble the ragda.

Tamarind Chutney

  1. Mix all together to form a smooth chutney.
  2. Optionally you can reduce the brown sugar or jaggery by using 6 dates and 2 tablespoon of brown sugar. Make a smooth paste in a blender.

To assemble:

  1. Place 2 patties on a plate. Add 1/2 cup of ragda on top. Add 1/2 tablespoon (or more) of the tamarind chutney. Add some red onion, cilantro, thin sev, red chili powder and cumin powder on top. Enjoy and Repeat!

Instant Pot “Boxed” edition: cake, brownies, and corn bread

Instant pot cake, brownies, bread? Well yes!

Do you think CAKE all the time? If you are a cake, brownie or bread lover like me.. read on or even better rush to your pantry, may be local grocery even. It’s time to redefine baking with the ease of boxed cake mixes and the convenience of hands-off Instant Pot cooking. Continue reading “Instant Pot “Boxed” edition: cake, brownies, and corn bread”

Zucchini Bread – Instant Pot

Zucchini Bread – A dense, not-too-sweet tea bread packed with summer’s fresh squash!

I love zucchini and we make zucchini bread frequently in summer. This year I have barely used my oven for baking as most of the cakes come out so moist in the Instant Pot. Have made this zucchini bread a few times already but made it again this week to share the recipe and Instant Pot timings with you! Continue reading “Zucchini Bread – Instant Pot”

Dill Dhokli {Dill stew with homemade noodles} – Instant Pot

Dill Dhokli – A nourishing and satisfying meal with homemade whole wheat noodles cooked in a peppery chili-garlic dill sauce!

In Indian cooking Dill is used as main ingredient, rather than a herb in several dishes. I remember growing up not being a big fan of Dill. After the birth of my older son while my Mom was visiting, she made Dill lentils with a touch of chickpea flour and lots of minced garlic. That recipe made me fall in love with Dill. I have since cooked with Dill so many times that my entire family enjoys Dill. Continue reading “Dill Dhokli {Dill stew with homemade noodles} – Instant Pot”

Thai Red Curry Chicken – Instant Pot

The rich aromatic Thai Red Curry Chicken is on our repeat list for busy weeknights as well as relaxed weekend meals. This authentic tasting red curry gets a flavor punch from sweet and spicy colorful peppers picked from our local farmers market and is garnished with fresh Thai basil leaves.

From curries to rice dishes to noodles, we have been garnishing them all in ambundance with our homegrown aromatic Thai basil – a star ingredient! Continue reading “Thai Red Curry Chicken – Instant Pot”

Sweet Potato Halwa- Instant Pot

Sweet Potato Halwa – A  delicately flavored, lightly sweetened dish with melt-in-mouth textures and aromatics from cardamom and saffron.

This right here sounds like our family when it comes to food-

“I could have killed you.”  “Or I could have killed you,” Percy said.  Jason shrugged. “If there’d been an ocean in Kansas, maybe.” “I don’t need an ocean—” “Boys,” Annabeth interrupted, “I’m sure you both would’ve been wonderful at killing each other. But right now, you need some rest.” Food first,” Percy said. “Please?” ― Rick Riordan, The Mark of Athena Continue reading “Sweet Potato Halwa- Instant Pot”

Sprouted Lentils Breakfast Bowl – Instant Pot

Sprouted Lentils Breakfast Bowl – A perfect make-ahead, meatless breakfast with protein-rich sprouted brown lentils, lightly spiced with freshly grated ginger, turmeric, mild red Kashmiri chili powder, and cumin!

Years ago, growing up in a small town in India, I remember enjoying an array of dishes cooked with lentils and pulses, in my mom’s bustling kitchen. Daal, Dosa, Khichdi, Curry were on repeat list for our meals and many mornings started with a bowl of warm sprouted lentils with nutty textures and bright flavors. Continue reading “Sprouted Lentils Breakfast Bowl – Instant Pot”

Daal Dhokli {Lentil stew with homemade noodles} – Instant Pot

Daal Dhokli or Chakolya is a popular, one-pot meal from the Indian states of Gujarat and Maharashtra. Savory whole wheat noodles cooked in sweet, spicy and tangy lentil stew makes Daal Dhokli an ultimate comfort food!

This mind-bogglingly delicious and wholesome recipe has complex flavors from tamarind and jaggery,  soft melt in the mouth textures from the homemade wheat noodles and the nutty flavors from mustard seeds, cumin, and peanuts!

After over indulging from a vacation or while recovering from an illness, this easy daal dhokli recipe can make a good detox meal!

Here is our attempt to make this two-step recipe in the Instant Pot. If you have cooked daal and have kneaded dough, this recipe is a must try. Traditionally the daal for this dish is made using Toor Daal or yellow pigeon peas but can also be made using mung daal or masoor daal.

Few options FOR this daal Dhokli recipe:
  1. Substitute any cooking oil instead of ghee to make this a Vegan Daal Dhokli.
  2. Add 4 cloves and 1 cinnamon stick with the lentils to add warm flavors and aroma.
  3. Stir in 2-3 big handful of chopped spinach just before adding the dhokli.

Thanks to Mom, without whom I would have been skeptical making and sharing this recipe and video. She makes cooking seamless and pleasurable. Here is my Mom, making the mouth-watering Daal Dhokli in Instant Pot:


Daal Dhokli - Instant Pot
Author: 
Recipe type: Entree
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Daal Dhokli - Savory whole wheat noodles cooked in sweet, spicy and tangy lentil stew makes an ultimate comfort food!
Ingredients
  • Part I: Daal
  • 4 tablespoon ghee, divided (or 2 tablespoons of cooking oil)
  • ½ teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • ¼ teaspoon asafetida
  • 10-12 fresh curry leaves
  • ½ teaspoon turmeric
  • 1 teaspoon ginger, grated
  • 3 teaspoon garlic, grated
  • 2 plum tomatoes, diced
  • 1 teaspoon red chili powder
  • 2 tablespoon jaggery or brown sugar
  • 1 tablespoon tamarind paste
  • 2 teaspoon salt
  • 2 tablespoon peanuts
  • ½ cup toor daal, rinsed and drained
  • 2 cups water
  • ½ cup cilantro, chopped for garnish
  • Part II: Dhokli
  • 2-1/2 cups whole wheat flour, divided
  • 1 tablespoon chickpea flour
  • 1 cup of water or as needed
  • 2 tsp salt
  • 1 tsp carom seeds
  • ½ tsp red chili powder
  • ¼ tsp turmeric
  • 1 tablespoon oil, divided
Instructions
  1. Turn Instant Pot to Saute(More) mode. Once the 'hot' sign displays, add 2 tablespoons of ghee or cooking oil. Add mustard seeds and allow them to splutter. Add cumin seeds, asafetida and curry leaves. Add turmeric, ginger, and garlic. Mix well.
  2. Add tomatoes, red chili powder, jaggery, tamarind paste, salt, peanuts and toor daal. Mix well.
  3. Add 2 cups of water, give a quick stir and close Instant Pot with the Pressure valve set to sealing. Cook on Manual(Hi) for 8 mins followed by Natural Pressure Release.
  4. While the Daal is cooking, make the dough by mixing 2 cups of whole wheat flour, chickpea flour, salt, carom seeds, red chili powder, turmeric and half tablespoon of oil. Use water as needed to make a firm yet pliable dough. I used little more than ¾th cup of water. Add remaining oil and knead the dough well. Make 5 balls from the dough. Using the extra whole wheat flour, roll the dough balls into 10-12 inch thin circles. Using a pizza cutter, cut each rolled tortilla into 1-inch squares or dhoklis. Put the cut dough pieces on a platter. Sprinkle a little bit of dry flour before layering the pieces on a tray to avoid them from sticking to each other.
  5. Open Instant Pot after the pressure has released naturally. Turn Instant pot to saute mode and using an immersion blender, gently blend the daal for 5 seconds. Add 3 cups of water, mix well, cook covered with a glass lid and bring the daal to a gentle boil.
  6. Add half of the dough squares to the daal and mix gently. Add remaining half dough squares, mix again. Close Instant Pot with the pressure valve to sealing. Cook on Manual(Hi) for 2 minutes followed by Quick Release. Mix the Daal Dhokli, add another tablespoon or two of ghee (recommended but optional) and garnish with chopped cilantro. Enjoy Piping hot!
  7. Notes:
  8. You can add 4 cloves and 1 stick of cinnamon to the daal for more warm flavors.
  9. Add 2-3 handful of chopped spinach in the daal before adding the dhoklis and stir well.

 

Red Wine & Beetroot Risotto – Instant Pot

Red Wine & Beetroot Risotto – I first tasted this heavenly risotto a few weeks back at the Saltyard restaurant in Atlanta! Anything with words beetroot and risotto is something I would want to try and I was pretty surprised with the delicate and distinctive flavors of this gorgeous dish.

My son and I were visiting Atlanta for academic competitions with some friends. We all had a great time watching the competitions and were proud to come home with a few medals. While in Atlanta, we got to spend few evenings dining out as we explored the beautiful city.

One evening we dined at the Saltyard restaurant that had a very engaging atmosphere. They offered a wide selection of diverse cuisine cooked from locally sourced ingredients. As we sat down at the relaxed and vibrant dining room, we were impressed by all the seasonal dishes on their tapas menu. Butterbean guacamole bruschetta, street-cart-style corn, flash fried Brussels (drooling), we savored every dish as it arrived. The presentation, the ingredients, and the taste were all on the mark.

My favorite was the red wine and beetroot risotto, cooked with seasonal tender spring peas, beetroot, lemon oil and garnished with Parmigiano-Reggiano, golden fried garlic chips, and fresh dill. Every bite of that creamy risotto was packed with the distinct flavor of the fresh ingredients, and with a beautiful creamy texture of arborio rice cooked to perfection with the hint of red wine.

red wine and beetroot risotto

When I came home, trying out the beetroot risotto in my instant pot was on my to-do list. I usually buy beetroots with leaves, that I saute with some Indian spices for a healthy side dish or stir-fry with lentils.

beet roots

Peel and slice each beetroot into 3-4 slices. These sliced cook tender in the instant pot in about 7 minutes of high-pressure cooking time.

beetroot slicesStart with garlic, and a lot of it, thinly sliced. Turn the Instant Pot on Saute(More) mode and once the hot sign displays, cook them in olive oil for 4-5 mins stirring frequently until they turn crisp and golden. Take the garlic slices out and keep aside for garnishing. I then cook the risotto in the same garlic infused the oil.  The result is creamy, flavorful and stunning beetroot risotto with a hint of red wine that can be enjoyed with some freshly grated parmesan, scallions or parsley, fried garlic and freshly ground pepper.

Here is my version of the Red Wine and Beet Root Risotto in Instant Pot, inspired from the saltyard restaurant:


Red Wine & Beetroot Risotto - Instant Pot
Author: 
Recipe type: Side Dish
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Red Wine and Beetroot Risotto - A delicious, healthy and beautiful dish with creamy textures and delicate flavors from red wine, garlic, and beets.
Ingredients
  • 1 tablespoon extra virgin olive oil
  • 8-10 garlic cloves, thinly sliced
  • 1 small onion, diced
  • 1 cup arborio rice
  • ½ cup red wine
  • 2 cups low sodium vegetable broth
  • 2 medium beetroots, peeled and sliced
  • ½ teaspoon salt
  • Garnish
  • 2 tablespoon Parmigiano Reggiano, grated
  • 2 tablespoon scallions, thinly sliced
  • 1 teaspoon black peppercorn, ground
Instructions
  1. Turn Instant Pot to Saute(more) mode. Once the hot sign displays, add oil and garlic. Cook garlic, until they turn golden and crispy stirring frequently. Take the garlic out and keep aside, leaving the extra oil in the pot.
  2. Add onions and cook for 1-2 mins until translucent and soft. Add rice and lightly toast for a minute stirring often. Add red wine and mix well, cooking for a minute as the wine reduces.
  3. Add broth, sliced beets, and salt.
  4. Close Instant Pot with the pressure valve to sealing. Cook in Manual(Hi) for 7 minutes followed by NPR.
  5. Open the Instant Pot and take out the beets in a small blender. Blend to a smooth puree and put the puree back in the Instant Pot. Mix well. Add fresh ground pepper.
  6. Garnish with Parmigiano Reggiano, scallions and garlic slices.
  7. Enjoy hot!