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!

 

Spicy Taco Pasta – Instant Pot

Unbelievably tasty, spicy, cheesy and perfectly done Spicy Taco Pasta in Instant Pot!

Here is what it took for my 2 boys to make this SPICY taco pasta:
A relaxed and laid-back summer evening
A Bag of pasta shells
A pound of ground chicken
Taco Seasoning Mix
Favorite Cheeses

Continue reading “Spicy Taco Pasta – Instant Pot”

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
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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!

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”

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”

Black Eyed Peas Curry and Rice – Instant Pot

A favorite amongst my boys, Black Eyed Peas Curry cooked in a smooth onion, tomatoes and coconut based sauce has earthy flavors from turmeric, cumin seeds and coriander seeds and is perfectly spiced with the mild Kashmiri red chili powder and aromatic garam masala.

Piping hot black eyed peas curry with rice and some warm chapati’s is a common scene in our home. Continue reading “Black Eyed Peas Curry and Rice – 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”