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”

Pumpkin Bread Pudding – Instant Pot

Pumpkin Bread Pudding – A relaxed weekend brunch or a laid-back cool autumn evening calls for a smooth and creamy bread pudding made with rich pumpkin custard and warm spices!

In the midst of this gorgeous fall weather, with pumpkins and apples everywhere, we can’t help but enjoy the nature’s bounty. Making cakes, parathas, pancakes and bread puddings with the homemade pumpkin puree! Continue reading “Pumpkin Bread Pudding – Instant Pot”

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”

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?

5 from 1 vote
summer berry cake
Print
Summer Berry Cake
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 

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

Course: Breakfast, Dessert
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. 

Nutrition Facts
Summer Berry Cake
Amount Per Serving
Calories 475
* Percent Daily Values are based on a 2000 calorie diet.

 

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! Continue reading “Ragda Patties {pattice} – Instant Pot”

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”

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”

Handvo {Spicy Rice and lentils cake} – Oven & Instant pot Recipe

Handvo – A traditional gujarati savory cake made with rice, lentils and lots of vegetable like bottle gourd, fenugreek leaves and carrots. Spiced with fresh ginger and green chilies, tempered with mustard seeds, sesame seeds and dried red chillies. This wholesome dish can be enjoyed as a meal by itself or with a side of pickle or chutney.

Updated to include Instant Pot version of this recipe!

Handvo with tea

 

 

Continue reading “Handvo {Spicy Rice and lentils cake} – Oven & Instant pot Recipe”

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:

5 from 1 vote
daal dhokli
Print
Daal Dhokli - Instant Pot
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 
Daal Dhokli - Savory whole wheat noodles cooked in sweet, spicy and tangy lentil stew makes an ultimate comfort food!
Course: Entree
Cuisine: Indian
Servings: 5
Author: Archana Mundhe
Ingredients
  • Part I: Daal
  • 4 tablespoon ghee divided (or 2 tablespoons of cooking oil)
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon asafetida
  • 10-12 fresh curry leaves
  • 1/2 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
  • 1/2 cup toor daal rinsed and drained
  • 2 cups water
  • 1/2 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
  • 1/2 tsp red chili powder
  • 1/4 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 3/4th 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.